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Korean Fried Chicken (Gluten-Free, Dairy-Free) Recipe

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4.4 from 1 review

  • Author: Lea
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Gluten-Free and Dairy-Free Korean Fried Chicken recipe delivers crispy, flavorful chicken coated in a spicy, tangy sauce. Featuring a double-fry technique for extra crunch and a homemade Gochujang chili sauce, this dish is perfect for a satisfying meal with an authentic Korean taste without gluten or dairy ingredients.

Ingredients

Chicken and Marinade

  • 10 oz chicken breast, cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • 1 tablespoon ginger paste

Coating

  • 4 tablespoons cornstarch
  • 1½ teaspoon ground black pepper
  • 1 teaspoon granulated garlic
  • 1½ teaspoon salt
  • Oil for frying (such as vegetable or canola oil)

Sauce

  • 2 tablespoons minced garlic
  • 4 tablespoons gluten-free soy sauce (tamari sauce)
  • 2 tablespoons sesame oil
  • 4 tablespoons ketchup
  • 1 tablespoon Gochujang chili paste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon light brown sugar

Garnish (optional)

  • Sesame seeds
  • Chili flakes
  • Sliced green onions

Instructions

  1. Marinate Chicken Pieces: Place the chicken pieces in a bowl. Add the rice vinegar and ginger paste, then mix thoroughly so every piece is coated. Let the chicken marinate for 10 minutes to absorb the flavor.
  2. Coat Marinated Chicken: In a separate bowl, combine the cornstarch, ground black pepper, granulated garlic, and salt. Mix well. Add the marinated chicken and coat each piece evenly, pressing lightly so each piece is coated with the cornstarch mixture.
  3. Pan Fry Chicken: Heat oil in a frying pan over medium heat. Carefully add the chicken pieces in a single layer. Fry for about 7 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and let rest for 5 minutes.
  4. Fry Again: Increase the heat to high and add a little more oil if needed. Return the chicken to the pan and fry for an additional 3 minutes, stirring constantly, until deeply golden and very crispy.
  5. Prepare Sauce: In a small saucepan, add all sauce ingredients (minced garlic, gluten-free soy sauce, sesame oil, ketchup, chili paste, lime juice, and light brown sugar). Stir until smooth, then bring to a gentle boil over medium heat. Cook for 2 minutes, allowing the sauce to thicken slightly. Remove from heat and let it cool for about 2 minutes so it becomes glossy and sticky.
  6. Toss Fried Chicken with Sauce: Add the fried chicken to the sauce and toss quickly until each piece is fully coated.
  7. Garnish & Serve: Serve immediately, garnished with sesame seeds, chili flakes, and sliced green onions if desired.

Notes

  • Ensure oil is hot enough before frying to achieve a crispy exterior.
  • Double frying the chicken gives it the signature crunchiness typical of Korean fried chicken.
  • Use gluten-free soy sauce (tamari) to keep the recipe gluten-free.
  • Adjust the amount of Gochujang chili paste to control the spiciness.
  • Letting the chicken rest after the first fry helps to retain juices and improve texture in the second fry.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean

Find it online: https://recipesbylea.com/korean-fried-chicken-gluten-free-dairy-free-recipe/