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Homemade Oven Fried Korean Popcorn Chicken. recipe photo

Oven Fried Korean Popcorn Chicken.

Crispy oven-baked Korean-style popcorn chicken tossed in a sweet-spicy glaze.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings

Equipment

  • gallon-size zip-top bag
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Small saucepan
  • Measuring cups and spoons
  • Grater

Ingredients
  

  • 2 pounds boneless chicken breasts cut into 2-inch cubes
  • 1 cup buttermilk
  • 3 cups finely crushed corn flakes
  • 3 tablespoons whole wheat or all-purpose flour
  • black pepper pinch, to taste
  • extra virgin olive oil for brushing
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1-2 tablespoons gochujang Korean chili paste, adjust to taste
  • 2 tablespoons rice vinegar
  • 1 inch fresh ginger grated
  • 2 cloves garlic grated
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons toasted sesame seeds
  • green onions chopped, for serving

Instructions
 

  • Place the cubed chicken and the buttermilk in a gallon-size zip-top bag, seal, and toss to coat. Marinate briefly while you prepare the other components, at least 10 minutes if time allows.
  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, combine the finely crushed corn flakes, flour, and a pinch of black pepper; mix well.
  • Working with one piece at a time, remove chicken from the buttermilk and dredge in the corn flake mixture, pressing gently so the crumbs adhere. Arrange the coated pieces on the prepared baking sheet in a single layer without crowding; use a second sheet if needed.
  • Lightly brush the tops of the coated chicken pieces with extra virgin olive oil. Bake for 15–20 minutes, until the chicken is cooked through and the coating is golden and crisp.
  • While the chicken bakes, make the Korean BBQ sauce: in a small saucepan combine the soy sauce, honey, gochujang, rice vinegar, grated ginger, grated garlic, toasted sesame oil, and 1/4 cup water. Bring to a boil over high heat, then reduce to a simmer and cook 5–10 minutes until slightly thickened into a glaze. Remove from heat.
  • When the chicken is done, brush or drizzle the pieces generously with the Korean BBQ sauce. Sprinkle with toasted sesame seeds and chopped green onions, then serve warm.

Notes

  • Do not overcrowd the baking sheet to maintain crispiness.
  • Adjust gochujang to control spiciness.
  • Finely crush corn flakes for a better coating adherence.
  • Grate ginger and garlic fresh for best flavor.