Gluten-Free Korean Fried Chicken

Ingredients

• 1.5 lbs chicken pieces (thighs or wings) 1.5 lbs chicken pieces (thighs or wings)
• 1 cup cornstarch 1 cup cornstarch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 3 tbsp neutral oil (like canola or vegetable) 3 tbsp neutral oil (like canola or vegetable)
• 2 tbsp olive oil 2 tbsp olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 0.5 cup GF chicken or vegetable stock 0.5 cup GF chicken or vegetable stock
• 3 tbsp GF tamari or coconut aminos 3 tbsp GF tamari or coconut aminos
• 2 tbsp honey or maple syrup 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tsp sesame oil 1 tsp sesame oil
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 2 tbsp cold water 2 tbsp cold water

Instructions

1. 1

   Prepare the chicken by patting it thoroughly dry with paper towels; this is crucial for achieving a crispy coating. In a large bowl, combine the chicken pieces with 1 cup of cornstarch, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, ensuring each piece is evenly coated. Let this mixture sit for about 10 minutes while you prepare the sauce.

2. 2

   Heat 3 tablespoons of neutral oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 3-4 minutes. Carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry the chicken for about 6-8 minutes per side, until deeply golden brown and cooked through, with a satisfyingly crisp exterior.

3. 3

   Once the chicken is fried, remove it from the skillet and place it on a wire rack set over a baking sheet to drain any excess oil. In the same skillet (pour off most of the frying oil, leaving about 2 tablespoons), reduce the heat to medium and add 2 tablespoons of olive oil. Sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.

4. 4

   Pour in the GF chicken or vegetable stock, GF tamari or coconut aminos, honey or maple syrup, and rice vinegar. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 2-3 minutes. In a small bowl, whisk together 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry, then gradually whisk this slurry into the simmering sauce until it thickens to a glossy consistency, about 1-2 minutes.

5. 5

   Return the fried chicken pieces to the skillet with the thickened sauce. Gently toss the chicken to ensure each piece is generously coated in the savory glaze. Stir in 1 teaspoon of sesame oil for an extra layer of aroma and flavor. Serve immediately over steamed rice or your favorite gluten-free noodles, garnished with sesame seeds if desired.

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.