Oven Fried Korean Popcorn Chicken

 

Ingredients

2 lbs. boneless chicken breasts, cut into 2 in. cubes

1 C buttermilk

3 C finely crushed corn flakes

3 tbsp. whole wheat or all-purpose flour

black pepper

extra virgin olive oil, for brushing

Korean BBQ Sauce:

1/2 C low sodium soy sauce

3 tbsp. honey

1-2 tbsp Gochujang (Korean chili paste) 

2 tbsp. rice vinegar

1 inch fresh ginger, grated

2 cloves garlic, grated

2 tbsp. toasted sesame oil

3 tbsp. toasted sesame seeds

green onions, chopped, for serving

Directions

1) Add the chicken to a gallon size zip lock bag. Pour the buttermilk over the chicken. Toss well to coat. 

2) Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

3) Add the corn flake crumbs, flour and a pinch of pepper to a medium sized bowl. Stir to combine. 

4) Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until chicken is cooked through,

5) Meanwhile, make the Korean BBQ sauce. In a small saucepan, combine the soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil, and 1/4 C water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.

6) Brush or drizzle the chicken generously with Korean BBQ sauce. Sprinkle with sesame seeds and green onions (if using). Serve warm. Enjoy

Prep: 20 minutes

Cook: 20 minutes

total: 40 minutes

Serves: 6