Paleo Yangnyeom Chicken
Get ready to elevate your weeknight dinner with Paleo Yangnyeom Chicken—a mouthwatering, gluten-free twist on the classic Korean fried chicken. This recipe delivers ultra-crispy chicken wings or drumettes coated in arrowroot starch and baked to golden perfection, eliminating the need for deep-frying. The zesty sauce, crafted with coconut aminos, honey, gochugaru, fresh garlic, and ginger, strikes the perfect balance of sweet, savory, and spicy flavors. Topped with green onions and optional sesame seeds, this dish is as visually stunning as it is flavorful. Perfect for those following paleo or clean eating lifestyles, this healthier version of yangnyeom chicken proves that bold Korean flavors can be both wholesome and indulgent. Serve it as an appetizer, game-night snack, or satisfying main dish!
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Ingredients
- 1.5 lbs chicken wings or drumettes
- 0.5 cup arrowroot starch
- 0.25 cup coconut aminos
- 3 tbsp honey
- 2 tbsp gochugaru (Korean chili flakes) or crushed red pepper flakes
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 0.5 tsp ground black pepper
- 4 tbsp cooking fat of choice (like avocado oil or coconut oil)
- 2 tbsp green onions, chopped (for garnish)
- 1 tbsp toasted sesame seeds (optional, for garnish)
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.
Step 2
Pat the chicken wings or drumettes dry with a paper towel and season them with sea salt and black pepper.
Step 3
Place the arrowroot starch in a shallow dish and coat each piece of chicken lightly, shaking off any excess starch.
Step 4
Heat a large skillet over medium heat and add 2 tablespoons of your cooking fat of choice. Sear the chicken in batches until golden brown on each side, about 2-3 minutes per side. Add more cooking fat as needed for subsequent batches.
Step 5
Once seared, transfer the chicken to the prepared baking sheet and bake in the preheated oven for 20-25 minutes, flipping halfway through, until cooked through and crispy.
Step 6
While the chicken bakes, prepare the sauce: In a small bowl, whisk together coconut aminos, honey, gochugaru, minced garlic, grated ginger, sesame oil, and apple cider vinegar.
Step 7
In a clean skillet or saucepan, heat 1 tablespoon of your cooking fat over medium heat. Pour in the sauce mixture and simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Step 8
Once the chicken is done baking, transfer it to the skillet with the sauce. Toss the chicken in the sauce until fully coated.
Step 9
Serve hot, garnished with chopped green onions and toasted sesame seeds if desired. Enjoy your Paleo Yangnyeom Chicken!
Nutrition Facts
| Serving size | (1063.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2789.0 |
| Total Fat 166.6g | 0% |
| Saturated Fat 75.9g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 605.5mg | 0% |
| Sodium 3964.9mg | 0% |
| Total Carbohydrate 189.1g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 67.0g | |
| Protein 127.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 225.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1681.2mg | 0% |
Source of Calories