Soy-Free Yangnyeom Chicken

Craving the bold, sweet, and spicy flavors of Korean fried chicken but need a soy-free option? This Soy-Free Yangnyeom Chicken delivers all the crave-worthy crunch and taste without relying on soy sauce, thanks to the clever use of coconut aminos. Double-fried for an extra crispy coating, these tender chicken wings or drumettes are tossed in a rich, umami-packed sauce made with ketchup, gochugaru, honey, and a hint of sesame oil. Perfect for anyone with dietary restrictions or an adventurous palate, this recipe maintains the iconic yangnyeom chicken flavor with just a few mindful swaps. Garnished with toasted sesame seeds and fresh green onions, it’s ideal for a crowd-pleasing appetizer or game-day snack. Make this irresistible dish your next fried chicken masterpiece!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pounds Chicken drumettes or wings
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1.5 cups Cornstarch
• 1 teaspoon Baking powder
• 0.75 cup Water
• 4 cups Cooking oil (for frying)
• 0.5 cup Ketchup
• 1 tablespoon Gochugaru (Korean red pepper flakes)
• 0.25 cup Honey
• 2 tablespoons Rice vinegar
• 2 tablespoons Coconut aminos (soy-free substitute for soy sauce)
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Sesame oil
• 1 tablespoon Toasted sesame seeds
• 2 stalks Green onion, chopped (for garnish)

Directions

Step 1

Pat the chicken drumettes or wings dry with paper towels, then season them with salt, black pepper, and garlic powder.

Step 2

In a bowl, combine cornstarch and baking powder. Slowly add water and mix until a thick batter forms.

Step 3

Heat the cooking oil in a deep pot or fryer to 350°F (175°C).

Step 4

Dip each chicken piece into the batter, ensuring it's fully coated, and carefully place it into the hot oil. Fry the chicken in batches for 6-8 minutes or until golden and crispy. Remove and drain on a wire rack or paper towels.

Step 5

After the first fry, increase the oil temperature to 375°F (190°C). Refry the chicken for 2-3 minutes to make it extra crispy. Drain again.

Step 6

While the chicken is frying, prepare the sauce. In a small saucepan, combine ketchup, gochugaru, honey, rice vinegar, coconut aminos, minced garlic, grated ginger, and sesame oil. Cook over medium heat for 3-4 minutes, stirring frequently, until the sauce thickens slightly.

Step 7

Place the double-fried chicken in a large bowl and pour the sauce over it. Toss the chicken until each piece is thoroughly coated.

Step 8

Transfer the chicken to a serving plate and garnish with toasted sesame seeds and chopped green onion.

Step 9

Serve immediately and enjoy your Soy-Free Yangnyeom Chicken!

Nutrition Facts

Serving size	(2453.1g)

Amount per serving	% Daily Value*
Calories	11120.2

Total Fat 1087.2g	0%
Saturated Fat 169.6g	0%
Polyunsaturated Fat 5.8g
Cholesterol 807.4mg	0%
Sodium 4616.9mg	0%
Total Carbohydrate 187.7g	0%
Dietary Fiber 5.6g	0%
Total Sugars 78.5g
Protein 167.8g	0%

Vitamin D 45.4IU	0%
Calcium 225.4mg	0%
Iron 11.4mg	0%
Potassium 2192.8mg	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: 87.3%

Protein: 6.0%

Carbs: 6.7%