Description
This Oven-Fried Korean Popcorn Chicken recipe gives you all the crispy, flavorful goodness of fried chicken without the heavy oil. The chicken is marinated in buttermilk, coated in a crunchy cornflake crust, baked to perfection, and then glazed with a delicious Korean BBQ sauce.
Ingredients
Units
Scale
For the Chicken:
- 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
For the Korean BBQ Sauce:
- 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 tablespoons toasted sesame oil
- 3 tablespoons toasted sesame seeds
- Green onions, chopped, for serving
Instructions
- Marinate the Chicken: Add the chicken to a gallon-size zip-top bag. Pour buttermilk over the chicken and toss well to coat.
- Preheat and Prepare: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Coat the Chicken: Combine cornflake crumbs, flour, and pepper in a bowl. Dredge each piece of chicken in the mixture and place on the baking sheet. Brush with olive oil.
- Bake: Bake for 15-20 minutes until chicken is cooked through.
- Make the BBQ Sauce: Combine all sauce ingredients in a saucepan, simmer until thickened into a glaze.
- Glaze and Serve: Brush chicken with BBQ sauce, sprinkle with sesame seeds and green onions. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
