Korean · Dinner
Soy Garlic Fried Chicken (Low-Calorie)
Bite-sized chicken thigh pieces are lightly cornstarch-dusted and pan-fried until crisp, then tossed in a reduced soy garlic glaze built from soy sauce, garlic, ginger, and a touch of honey. The result is a lighter take on Korean fried chicken, sticky-glazed and garlicky, served over a small bed of steamed rice with scallion.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
392Calories
38.2gProtein
14.1gFat
30.5gCarbs
10.8gSugar
1gFiber
1180mgSodium
198mgChol
2.9gSat Fat
510mgPotassium
38mgCalcium
2.4mgIron
0.5mcgVitamin B12
4.2mgVitamin C
low-calorie
protein-rich
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Toss the chicken thigh pieces in a bowl with salt and pepper, then dust evenly with cornstarch until no dry patches remain.
2
Fry
Heat avocado oil in a nonstick skillet over medium-high heat and pan-fry chicken for 4 to 5 minutes per side until deep golden brown and crisp.
3
Drain
Transfer fried chicken to a paper-towel-lined plate to rest for 2 minutes while you make the glaze.
4
Bloom
Wipe the skillet clean, add garlic and ginger, and cook over medium heat for 30 seconds until fragrant.
5
Reduce
Pour in soy sauce, honey, rice vinegar, and water, and simmer over medium-low heat for 2 to 3 minutes until thickened.
6
Toss
Return chicken to the skillet and toss over low heat for 1 minute until coated, then drizzle in sesame oil.
7
Plate
Spoon rice onto a plate, top with glazed chicken, and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp avocado oil
- 8 cloves8 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp rice vinegar
- 4 tsp4 tsp water
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1 cup200g cooked white rice
