Oven Fried Korean Popcorn Chicken

A slightly healthier, much easier, take on Korean style fried chicken. Breaded in corn flakes, oven baked, and finished with an addicting sweet and spicy Korean inspired BBQ sauce. Serve with steamed rice and a plate full of stir fried veggies for an easy dinner that's different, delicious, colorful, and full of flavor.
First, I’m not really sure how traditional this is, as I didn’t base it off of any particular Korean fried chicken recipe (I really couldn’t find any). I just want to put out there that this is my take on the chicken we had on the streets in Korea. It’s not exactly the same, but it’s pretty dang close, and more importantly, pretty dang delicious…and probably healthier too!
To start, you need to bread the chicken. I use my go-to method…tossing the chicken in a little buttermilk, then coating it in finely crushed corn flakes. The finely crushed corn flakes are KEY. They really give the chicken an authentic “fried” taste and texture, without actually frying the chicken.
Tip? Pulse the corn flakes in the food processor to really break them down into a fine crumb.
Next, bake the chicken in the oven until it is crisped all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven.
While the chicken is baking, make the sauce. The sauce is the absolute heart of the recipe. It’s sweet, spicy, and probably my family’s favorite sauce of all time.
Drizzle or toss the chicken with the sauce, sprinkle with sesame seed, and EAT. I love serving this with steamed rice and veggies for a complete meal. But this chicken makes for a really fun appetizer too.
I really can’t tell you enough how much I love this chicken. It’s so delicious, addicting, easy, and a recipe that truly everyone will love. Plus it’s pretty easy too!
  • 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
  • extra virgin olive oil, for brushing
  • 1/2 cup low sodium soy sauce
  • 3 tablespoons honey
  • 1-2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, grated
  • 2 tablespoon toasted sesame oil
  • 3 tablespoons toasted sesame seeds
  • green onions, chopped, for serving
  1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
  2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  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 the chicken is cooked through.
  5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup 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. Serve warm Enjoy!

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