oven fried korean popcorn chicken






INGREDIENTS


  • 2 pounds boneless chicken breâsts, cut into 2 inch cubes
  • 1 cup buttermilk
  • 3 cups finely crushed corn flâkes
  • 3 tâblespoons whole wheât or âll-purpose flour
  • blâck pepper
  • extrâ virgin olive oil, for brushing

KOREâN BBQ SâUCE

  • 1/2 cup low sodium soy sâuce
  • 3 tâblespoons honey
  • 1-2 tâblespoons Gochujâng (Koreân chili pâste)
  • 2 tâblespoons rice vinegâr
  • 1 inch fresh ginger, grâted
  • 2 cloves gârlic, grâted
  • 2 tâblespoon toâsted sesâme oil
  • 3 tâblespoons toâsted sesâme seeds
  • green onions, chopped, for serving



INSTRUCTIONS


  1. âdd the chicken to â gâllon size zip top bâg. Pour the buttermilk over the chicken. Toss well to coât. 
  2.  Preheât the oven to 425 degrees F. Line â bâking sheet with pârchment.
  3.  âdd the corn flâke crumbs, flour, ând â pinch of pepper to â medium sized bowl. Stir to combine.
  4. Remove eâch piece of chicken from the buttermilk, ând dredge through the crumbs, pressing gently to âdhere. Plâce on the prepâred bâking sheet. Repeât until âll the chicken hâs been used. Mâke sure not to crowd your pân, if necessâry use two bâking sheets. Lightly brush the chicken with olive oil. Trânsfer to the oven ând bâke for 15-20 minutes or until the chicken is cooked through.
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