Healthy Korean Fried Chicken
A quick and healthy take on fried chicken that retains all the crispy flavor without the guilt. Perfect for busy weeknights!
Ingredients
For the Chicken
- 1 lb chicken thighs, boneless and skinless Feel free to use breasts if you'd like!
- 1 cup buttermilk Or milk with a squeeze of lemon juice for a DIY version
For the Coating
- 1 cup whole wheat flour
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper Adjust to taste!
- Salt and pepper To taste
For the Glaze
- 2 tablespoons soy sauce
- 2 teaspoons honey Or maple syrup for a vegan option
For Garnish
- Green onions and sesame seeds Optional
Instructions
Marination
- In a large bowl, mix the buttermilk with a touch of salt and pepper to taste.
- Add the chicken, ensuring each piece is submerged. Cover and let it marinate in the fridge for at least 30 minutes.
Preparation
- In another bowl, combine whole wheat flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and a pinch more salt and pepper.
Coating
- Preheat your oven to 400°F (200°C).
- After marinating, remove the chicken from the buttermilk and let the excess drip off.
- Dredge each piece in your flour mixture, pressing gently to ensure it sticks.
Baking
- Place the coated chicken on a baking sheet lined with parchment paper (a non-stick wonder!).
- Bake for about 20-25 minutes or until the chicken is golden and crispy, flipping halfway through.
Glazing
- While your chicken is baking, whisk together soy sauce and honey in a small saucepan.
- Heat over medium until it thickens slightly.
Serving
- Once the chicken is ready, drizzle your soy-honey glaze over the top, or toss the chicken in it for maximum coverage!
- Garnish with green onions and sesame seeds if you’re feeling fancy.
Notes
Don't skip the marinating! If you can, marinate overnight for even better flavor. For extra crunch, consider air frying the coated chicken instead of baking.