Here’s one of the most beloved Korean dishes as much as bibimbap and bulgogi. Korean Fried Chicken with Spicy Sauce! What makes it good? Gochujang, Korean chili pepper paste! Once you taste it, I bet you never forget about its unique, sweet and spicy flavors. It’s not as spicy as it looks, but pleasantly flavorful!
Today, I’m going to share my version of oven-fried Korean spicy chicken. But, before you watch my video, let me explain why I chose the oven-frying method, and how to choose BETTER gochujang for your low fodmap diet.
Why I Chose Oven-Frying
First, on my YouTube channel, I’ve carefully chosen every dish so that many of those with IBS could enjoy my recipes. However, all my recipes are based on my personalized low FODMAP diet, so it’s also natural that my diet is related to my personal life.
These days, I figure that greasy food causes my acne breakout, which I’d rarely had in my whole life. So I’ve kept trying to reduce oil as much as possible, and I think it works well. I started to make desserts with a small amount of butter by myself and use my oven more frequently instead of deep-frying.
Oven-fried chicken is one of the efforts. I wouldn’t say this oven-frying version is more delicious than deep-frying, but I think it’s worth it for my healthy skin. Plus, I honestly don’t see a big difference between the oven-fried and deep-fried chicken when I add the spicy sauce to them.
About Gochujang
In terms of gochujang, it’s quite tricky to define what the best gochujang is since I’ve never found fodmap-free gochujang. Actually, I once tried a fodmap-free product labeled gochujang, but to me, it was more like Western-style chili sauce.
So, in my humble opinion, we should find BETTER gochujang, and I’d like to share my tips with you.
- Flour is a crucial ingredient for gochujang, and sadly the majority of store-bought gochujang have wheat flour. However, some gochujang is made with rice flour, and the product above is one of them. It is unbelievably made with 100% brown rice flour! You know, many products contain wheat flour much more than other kinds of flour, even though they are labeled as buckwheat noodles, rice noodles, or so. I found this at H Mart (Korean grocery store chain) here in the U.S.
- There are another main ingredients for gochujang, garlic and onion. I can say it’s totally up to your tolerance level. In my case, I usually don’t exceed about 2 tbsp of gochujang for a meal, and that amount is fine for me.
- Be sure to check if a product has high fructose corn syrup. If the gochujang has that sweetener, there’s a good chance that it has other unnecessary ingredients.
- If there’s no Asian grocery store around you, I’d like to recommend my go-to products at Whole Foods Market. They are ‘We Rub You Gochujang’ and ‘Mother In Law’s Gochujang (original flavor)’. They contain wheat, garlic and onion, but to me, their whole ingredients seem better than others.
I hope my tips are helpful for you. Enjoy my Korean spicy chicken!
Ingredients
- 5 chicken drumsticks
- some salt and pepper for marinating
for the gluten-free batter
- ¼ cup of rice flour
- 2 tbsp of potato starch (& another 1 cup to cover the chicken batter)
- 1 large egg
for the spicy sauce
- 2 tbsp of gochujang
- 2 tbsp of rice malt syrup
- 3 tbsp of ketchup
- ½ tbsp of soy sauce
- 1 tbsp of sugar
for the garnish (optional)
- some peanuts and dried parsley
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