Low Sodium Korean Fried Chicken

Crispy, flavorful, and better-for-you, this Low Sodium Korean Fried Chicken delivers all the irresistible goodness of the beloved Asian dish with a healthier twist. Perfectly marinated chicken wings are coated in a light, seasoned batter and fried to golden perfection, ensuring a satisfying crunch in every bite. The low-sodium glaze, made with honey, low-sodium soy sauce, rice vinegar, and a touch of sesame oil, strikes a perfect balance of sweet, savory, and tangy, all while being heart-friendly. Garnished with sesame seeds and fresh green onions, this dish is an ideal option for those craving all the bold flavors of Korean fried chicken without the excess salt. Ready in just under an hour, this crowd-pleasing recipe is perfect for weeknight dinners, game days, or anytime you want to indulge without compromise.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pounds Chicken wings
• 1 cup Cornstarch
• 0.5 cup All-purpose flour
• 1 tablespoon Baking powder
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Crushed red pepper flakes
• 1 cup Buttermilk
• 4 cups Canola oil
• 0.25 cup Honey
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Fresh ginger, minced
• 2 cloves Garlic, minced
• 1 tablespoon Sesame seeds
• 2 tablespoons Chopped green onions

Directions

Step 1

In a large bowl, combine the buttermilk with the chicken wings. Cover and marinate in the refrigerator for at least 1 hour, or overnight for better flavor.

Step 2

In a separate large shallow bowl, mix cornstarch, flour, baking powder, garlic powder, onion powder, black pepper, and crushed red pepper flakes.

Step 3

Remove the chicken from the buttermilk, letting any excess drip off, and coat the wings thoroughly in the dry mix.

Step 4

Heat the canola oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Step 5

Fry the chicken wings in batches to avoid overcrowding. Cook each batch for 8-10 minutes until the wings are golden brown and crispy. Use a slotted spoon to transfer the wings to a wire rack to drain any excess oil.

Step 6

In a small saucepan, combine honey, low-sodium soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic over medium heat.

Step 7

Bring the sauce to a simmer and cook for about 3-5 minutes, stirring occasionally, until it thickens slightly.

Step 8

Toss the fried chicken wings in the sauce until evenly coated.

Step 9

Sprinkle the wings with sesame seeds and chopped green onions.

Step 10

Serve immediately and enjoy your delicious low sodium Korean fried chicken!

Nutrition Facts

Serving size	(2330.6g)

Amount per serving	% Daily Value*
Calories	11723.9

Total Fat 1107.1g	0%
Saturated Fat 110.7g	0%
Polyunsaturated Fat 286.2g
Cholesterol 1042.9mg	0%
Sodium 6423.6mg	0%
Total Carbohydrate 236.4g	0%
Dietary Fiber 6.3g	0%
Total Sugars 62.1g
Protein 197.6g	0%

Vitamin D 199.5IU	0%
Calcium 530.7mg	0%
Iron 15.8mg	0%
Potassium 2159.2mg	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: 85.2%

Protein: 6.8%

Carbs: 8.1%