Korean Fried Chicken
Moderate nutritional value
Korean double-fried chicken in a sweet, spicy gochujang glaze.
Korean fried chicken (yangnyeom chicken) is chicken in a thin potato starch and flour batter, fried twice for an extra-crisp crust, then tossed in a glaze of gochujang, ketchup, honey, garlic and soy sauce; this version uses boneless thigh. A 200 g serving has about 495 kcal and 32 g of protein, with 22 g of fat, 18 g of sugar and about 1,100 mg of sodium. The glaze adds about 90 kcal and nearly all of the sugar.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 16g | 28.6% |
| Fat | 11g | 15.7% |
| Carbs | 20g | 6.7% |
| Simple Sugars | 7g | Estimate |
| Complex Carbs | 12.5g | Estimate |
| Fiber | 0.5g | 2.0% |
| Water | 51g | 2.0% |
| Calories | 247 | 11.0% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 2 | g | 10.0% |
| Monounsaturated | 2.91 | g | 11.6% |
| Polyunsaturated | 5.24 | g | 40.3% |
| Omega-3 | 1.572 | g | Estimate |
| EPA | 1 | mg | 0.1% |
| DHA | 5 | mg | 0.6% |
| Omega-6 | 3.668 | g | Estimate |
| Trans | 0.06 | g | 3.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.96 | mg |
| Vitamin E | 0.91 | mg |
| Selenium | 18.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 15.9 | mcg | 1.8% |
| vitamin B1 | 0.065 | mg | 5.4% |
| vitamin B2 | 0.146 | mg | 11.2% |
| vitamin B3 | 3.58 | mg | 22.4% |
| vitamin B6 | 0.295 | mg | 17.4% |
| vitamin B9 | 5.02 | mcg | 1.3% |
| vitamin B12 | 0.365 | mcg | 15.2% |
| vitamin C | 0.96 | mg | 1.1% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 0.912 | mg | 6.1% |
| vitamin K | 15.8 | mcg | 13.2% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 22.3 | mg | 2.2% |
| iron | 0.998 | mg | 5.5% |
| magnesium | 25.2 | mg | 6.3% |
| phosphorus | 155 | mg | 22.1% |
| potassium | 235 | mg | 9.0% |
| sodium | 537 | mg | 23.3% |
| zinc | 1.35 | mg | 12.3% |
| copper | 0.102 | mg | 11.3% |
| manganese | 0.175 | mg | 7.6% |
| selenium | 18.8 | mcg | 34.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 464 | mg | 66.3% | 163% |
| Isoleucine | 747 | mg | 53.4% | 140% |
| Leucine | 1331 | mg | 48.8% | 123% |
| Lysine | 1418 | mg | 67.5% | 166% |
| Methionine | 626 | mg | 59.6% | 153% |
| Phenylalanine | 1228 | mg | 70.2% | 168% |
| Threonine | 733 | mg | 69.8% | 165% |
| Tryptophan | 182 | mg | 65.0% | 155% |
| Valine | 768 | mg | 42.2% | 108% |
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Recipe
See full recipeIngredients
- Boneless, skinless chicken thighs, cut into 4 cm pieces 600 g
- Salt 3/4 tsp
- Garlic, minced 8 cloves
- Ginger, grated 1 tsp
- Potato starch 60 g
- All-purpose flour 40 g
- Cold water 120 ml
- Vegetable oil, for deep-frying 1 L
- Gochujang 3 tbsp
- Ketchup 3 tbsp
- Honey 2 tbsp
- Sugar 1 tbsp
- Soy sauce 1 tbsp
- Toasted sesame seeds 2 tsp
Instructions
- 1
Season the chicken with the salt, ginger and a third of the garlic and leave it for 10 minutes.
- 2
Whisk the potato starch, flour and cold water into a thin batter and coat the chicken in it.
- 3
Heat the oil to 170C and fry the chicken in batches for 6 minutes, then drain it on a rack.
- 4
Heat the oil to 185C and fry the chicken again for 2 minutes, until very crisp, then drain.
- 5
In a large pan, simmer the gochujang, ketchup, honey, sugar, soy sauce and remaining garlic for 2 minutes, until glossy.
- 6
Toss the chicken in the glaze off the heat, sprinkle with sesame seeds and serve right away.