Low Fat Yangnyeom Chicken

Indulge in the irresistible flavors of Korea with this Low Fat Yangnyeom Chicken recipe—your perfect guilt-free indulgence! This healthier twist on the classic Korean fried chicken foregoes deep frying in favor of baking or air frying, ensuring a crunchy coating without extra oil. Tender bites of boneless, skinless chicken breast are coated in cornstarch for a light, crispy texture, then tossed in a vibrant, homemade yangnyeom sauce. Featuring a bold blend of gochujang, low-sodium soy sauce, honey, and fragrant garlic and ginger, the sauce delivers the signature sweet, spicy, and tangy notes of traditional Korean cuisine. Garnished with toasted sesame seeds and fresh green onions, this dish is ideal for a flavorful weeknight meal or a crowd-pleasing appetizer. Perfect for health-conscious foodies craving authentic flavors, this recipe will keep your taste buds happy and your diet on track!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Boneless, skinless chicken breast
• 0.5 tsp Salt
• 0.5 tsp Black pepper
• 60 g Cornstarch
• 120 ml Low-fat milk (optional, for marinade)
• 1 as needed Cooking spray
• 2 tbsp Gochujang (Korean red chili paste)
• 2 tbsp Low-sodium soy sauce
• 1.5 tbsp Honey
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 0.5 tsp Sesame oil
• 1 tsp Toasted sesame seeds
• 2 tbsp Green onion, thinly sliced

Directions

Step 1

Cut the chicken breast into bite-sized pieces and season with salt and black pepper. If desired, marinate the chicken in low-fat milk for 15 minutes to enhance tenderness, then drain and pat dry.

Step 2

Place the cornstarch in a bowl and coat each piece of chicken evenly. Shake off any excess cornstarch.

Step 3

Preheat your oven to 200°C (400°F) or set your air fryer to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease the air fryer basket using cooking spray.

Step 4

Arrange the coated chicken pieces on the prepared baking sheet or in the air fryer basket so they do not overlap. Lightly spray the chicken with cooking spray to help with crisping.

Step 5

Bake the chicken for 18-20 minutes in the oven or air fry for 15-18 minutes, flipping halfway through, until golden and cooked through. The internal temperature should reach 75°C (165°F).

Step 6

While the chicken is cooking, prepare the sauce. In a small saucepan over medium heat, combine gochujang, low-sodium soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil. Stir well and let the sauce simmer for 2-3 minutes until slightly thickened. Remove from heat.

Step 7

Once the chicken is cooked, transfer it to a large mixing bowl. Pour the sauce over the chicken and toss until each piece is evenly coated.

Step 8

Garnish the Yangnyeom chicken with toasted sesame seeds and thinly sliced green onion. Serve immediately and enjoy!

Nutrition Facts

Serving size	(822.3g)

Amount per serving	% Daily Value*
Calories	1383.6

Total Fat 28.5g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 430.1mg	0%
Sodium 3364.7mg	0%
Total Carbohydrate 108.4g	0%
Dietary Fiber 3.1g	0%
Total Sugars 38.3g
Protein 166.1g	0%

Vitamin D 85.9IU	0%
Calcium 278.9mg	0%
Iron 7.4mg	0%
Potassium 1669.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.9%

Protein: 49.1%

Carbs: 32.0%