Wheat Free Yangnyeom Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 2 ½ lb bone-in, skin-on chicken wings and drumettes (or cut into small pieces)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp ginger powder
- ¾ cup potato starch
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup cold water
- 1 large egg
- 4 cups neutral oil (such as vegetable or canola oil), for frying
For the sauce
- 3 tbsp gochujang (korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp toasted sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the salt, black pepper, garlic powder, and ginger powder until evenly coated. Let the seasoned chicken rest at room temperature for 15 minutes.
- 2
In a small saucepan over medium heat, combine the gochujang, ketchup, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Cook, stirring frequently, until the garlic is fragrant and the sauce thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and set aside.
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