Korean · Dinner
Korean Fried Chicken (Low-Calorie)
Bite-sized chicken thigh pieces coated in a thin cornstarch crust, air-fried instead of deep-fried, then tossed in a reduced gochujang-garlic glaze balanced with rice vinegar and honey. Served over shredded cabbage with sesame seeds and scallion, delivering sticky-spicy Korean fried chicken flavour at a fraction of the usual calories.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
392Calories
42.1gProtein
13.6gFat
29.8gCarbs
12.9gSugar
2.6gFiber
1189mgSodium
196mgChol
3.2gSat Fat
680mgPotassium
80mgCalcium
2.8mgIron
0.7mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Pat chicken thigh pieces dry, toss with cornstarch, baking powder, and salt until evenly coated.
2
Rest
Let coated chicken sit uncovered at room temperature for 10 minutes.
3
Fry
Air-fry chicken at 400°F for 14-16 minutes, shaking halfway, until golden and internal temperature reaches 165°F.
4
Simmer
Combine gochujang, honey, rice vinegar, garlic, ginger, soy sauce, and sesame oil. Simmer over medium-low heat for 2-3 minutes until thickened.
5
Plate
Arrange cabbage on plate, top with glazed chicken, scatter sesame seeds and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp4 tbsp cornstarch
- 2 tsp2 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp avocado oil, for misting
- 3 tbsp3 tbsp gochujang
- 2 tsp2 tsp honey
- 2 tbsp2 tbsp rice vinegar
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 cup180g shredded cabbage
- 2 tsp2 tsp sesame seeds
- 22 scallion
