Low FODMAP Korean Fried Chicken

Low FODMAP Korean Fried Chicken

Low FODMAP Korean Fried Chicken

You have to try this Low FODMAP version of the iconic red sauce Korean Fried Chicken. It is one of my favourite korean dishes and my go-to whenever I want to treat myself to a nice dinner.

This may seem like a lengthy and complicated recipe. I’m not going to lie this is not the quickest and easiest recipe we have published on the website. It is, however, well worth the time and effort.

Frying Safety

It can be very dangerous to fry foods at home on your own stove, so lets go through some frying safety before we get started. Please have a lid for you pot within reach at all times, this is to use for putting out a potential grease fire. DO NOT EVER pour water or any other liquid onto burning oil. If you use a type of oil that can withstand high temperatures and make sure to not overfill the pot (never go more than 2/3 of the way up) or heat the oil too fast you should run a very low risk of fires. Should you happen to get burned immediately run the burned part of your body under cold tap water and contact your doctor asap.
With that out of the way, we can now move on to the fun bit!

Frying chicken

This is the part where it is fantastic to have a deep fat fryer at home. We are not lucky enough for that, this means that we have to do it the “hard” way. If you do have a fryer at home please go ahead and use one of those. As we don’t have one, its hard to write detailed instructions on how to use one. But as far as I’m aware the temperatures and cooking times should be the same.

What we are going to do is a 2 step frying process to make sure that the chicken gets extra crispy and delicious. You fry all the chicken for a few minutes less than needed and then you come back to it and give it a last fry just before serving to make sure its hot and crispy when its time to serve.

Temperature is very important when it comes to deep frying. Both because if you fry at too low of a temperature then your batter will soak in a whole bunch of oil and make it greasy and chewy. Also if your temperature is too high the batter can brown/burn before the chicken is finished cooking or even catch fire if you go way above what is reasonable. The target temperature is somewhere between 170-180c (338-356f).

Making the sauce

Making the sauce is a very simple process. The only thing for you to do is to add all the ingredients into a bowl and whisk them together. It is also very easy to vary the recipe according to your taste. Like it less spicy? add some more of the other ingredients. The same goes for the sweetness and vinegar, play around with the sauce and make it your own. 

You can even sneak in an extra pinch of MSG to bring it that savoury kick to help balance things. This is of course optional as we know the addition of MSG may be a controversial point for some. We would like to point out that most evidence based research shows that MSG in moderate amounts is safe.

Serving suggestions

This dish is best served with a bowl of rice and some nice crispy vegetables on the side, make sure to check the MONASH FODMAP APP for the most up to date list of low FODMAP vegetables. Perhaps you would like to try our recipe for Low FODMAP quick pickled vegetables? Or serve it with a little bit of our low FODMAP kimchi

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Low FODMAP Korean Fried Chicken

You must try this spicy delicious chicken
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: Asian, Korean
Keyword: Chicken, Fried Chicken, Korean
Servings: 4 servings
Cost: $


  • 1 large cast iron pot or a deep fryer
  • 1 cooling rack
  • 1 pair of BBQ tongs or similar without any plastic or silicone coating
  • 1 thermometer



  • 2 tbsp gochujang paste
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 1 pinch sesame seeds/gochugaru flakes optional


  • dl gluten free AP flour mix
  • dl corn starch
  • tsp baking powder
  • 3 dl cold water

For chicken

  • 400 grams boneless chicken thighs
  • 1 dl corn starch
  • 0,5 tsp Salt + pepper
  • 1 pinch MSG Optional but recommended
  • 1 egg yolk
  • 1 tsp soy sauce


  • 1 liter frying oil



  • Combine all the sauce ingredients in a bowl, if the sauce comes out a bit thick you can add a splash of water to get to the the right consistency.

Making the batter

  • Whisk all the batter ingredients together in a mixing bowl and set aside for when its time to fry.


  • Cut the chicken into bite sized pieces around 1 inch a piece, cutting a thigh into roughly 4 pieces.
  • Place the egg yolk, soy sauce, salt/pepper/MSG into a bowl. Mix well and add the chicken. Let sit for about 5-10 minutes to marinate and absorb the flavours.
  • Pour the corn starch into a bowl with a lid or a zip lock bag. Add all the pieces of chicken and give it a good shake to make sure its evenly covered in the corn starch.

Frying prep

  • Pour the oil into the large cast iron pot (make sure to never fill more than 2/3 way up the pot) and start heating over medium heat. This allows the oil to come to temperature slowly in a safer manner.
  • Regularly check the temperature of the oil, you want it to reach 180c before you start frying. If you fry at too low of a temperature the batter will absorb a bunch of oil.

First fry

  • Make sure the oil is up to 180c. Take a few of the pieces of chicken out of the corn starch bag.
  • Dip the chicken in the batter one piece at a time and give it a little shake to get rid of any extra batter. Carefully lower the chicken into the hot oil using the BBQ tongs.
  • Add 5-7 pieces of chicken at a time depending on the size of the pot. Add the chicken clockwise so you remember which pieces is finished cooking first.
  • Fry for 4-5 minutes. Pay attention to the oil temperature and check regularly with a thermometer. The temp will fall a few degrees after adding the chicken, but will climb back up again over time.
  • Pick the chicken out with the BBQ tongs and put on a cooling rack (placed over a baking tray, to catch dripping oil) to crisp up.
  • Continue frying chicken until all pieces are cooked.

Second fry (optional)

  • For the second fry you want to just let the chicken brown and crisp up a little bit more. Add the fried chicken back to the oil for 1-2 minutes, this time you can add a few more pieces at a time since the chicken is already cooked.
  • Add back the chicken in 2-3 batches, but be careful to not flood the pot you are using. Once the second fry is done place the chicken back on the cooling rack.

Finishing touches

  • Put all the fried chicken into a large bowl. Pour the sauce over the chicken and give it a good toss.
  • Serve on a plate with some rice, kimchi and a shake of roasted sesame seeds.

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