Korean Style Oven Fried Popcorn Chicken

Bite size chicken coated in a cornflake mixture then baked until crispy. Tossed in a sweet and spicy sauce, this Korean Style Oven Fried Popcorn Chicken is delicious and perfect as an appetizer or a snack.

It’s time for popcorn chicken!

I’m so excited to share these oven fried popcorn chicken with you.

There’s something about these crispy bite sized chicken that’s soo addictive. The crispiness of the outer cornflake coating, the tenderness of the chicken within, the flavor of the sweet and spicy Korean inspired sauce. It’s sooo good.

These chicken? It combines classic popcorn chicken with Korean fried chicken. But the best part is, none of the frying. Let’s be real. A lot of time, if something requires frying or lots of oil, I probably don’t want to make it. Too much of a hassle. And way too much of a clean up afterwards.

It’s so flavorful and so delicious. If you’re a fan of Korean fried chicken, this would definitely be perfect for you. It’s perfectly crunchy. And it’s sweet, savory, and spicy. Perfect balance of flavor.

Cut chicken breast or chicken thigh into small pieces, about 1 inch cubes. Place the chicken into a ziploc bag and pour in the buttermilk. Toss well to coat all the chicken with the buttermilk, and let it soak for at least 10 minutes. This will help keep the chicken tender.

While the chicken is soaking in the buttermilk, preheat the oven to 425F. Line a baking sheet with parchment paper and set aside for now.

Crush the cornflake cereal into crumbs. Combine the cornflake crumbs with flour and a pinch of salt and pepper in a medium sized bowl. Stir to combine.

Remove each piece of chicken from the buttermilk, and dredge the chicken in the cornflake mixture until all surfaces are coated. Place the chicken on the baking sheet, but make sure not to crowd the baking sheet. Otherwise, the chicken won’t become crispy. You might have to use two baking sheets. Repeat with the rest of the chicken until all the chicken is coated.

Brush the chicken with olive oil. Place the baking sheet into the oven and bake for about 15-20 minutes or until the chicken is cooked.

While the chicken is baking, make the sauce for the chicken. In a small saucepan, combine soy sauce, honey, gochujang, garlic, sesame oil, crushed red peppers, and chopped green onions. Simmer for about 5 minutes or until the sauce has thickened and appears like a glaze.

Once the chicken is done baking, brush or drizzle the sauce over the chicken until well coated. You will likely have extra sauce leftover. I use the leftover sauce for dipping in case I want a little more sauce. Sprinkle with crushed red peppers, sesame seeds, and chopped green onions.

Serve the Korean Style Oven Fried Popcorn Chicken warm.

Enjoy!

Korean Style Oven Fried Popcorn Chicken

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Bite size chicken coated in a cornflake mixture then baked until crispy. Tossed in a sweet and spicy sauce, this Korean Style Oven Fried Popcorn Chicken is delicious and perfect as an appetizer or a snack.

Author: Andrea Giang

Recipe type: Appetizer

Serves: 3-4 servings

Ingredients

• 1½ pounds chicken breast or chicken thigh, bones and skin removed
• 4 cups cornflake, crushed
• 4 tablespoons all purpose flour
• Pinch of salt and pepper
• 1 cup buttermilk
• ¼ cup olive oil for brushing

Korean style sauce

• ¼ cup + 1 tablespoon soy sauce
• ⅔ cup honey
• 2 tablespoons gochujang
• 10 cloves garlic, minced
• 2 tablespoons sesame oil
• 1½ teaspoons crushed red pepper
• ¼ cup chopped green onions

For garnish

• Crushed red peppers
• Sesame seeds
• Chopped green onions

Directions:

1. Cut chicken breast or chicken thigh into small pieces, about 1 inch cubes. Place the chicken into a ziploc bag and pour in the buttermilk. Toss well to coat all the chicken with the buttermilk, and let it soak for at least 10 minutes. This will help keep the chicken tender.
2. While the chicken is soaking in the buttermilk, preheat the oven to 425F. Line a baking sheet with parchment paper and set aside for now.
3. Crush the cornflake cereal into crumbs. Combine the cornflake crumbs with flour and a pinch of salt and pepper in a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge the chicken in the cornflake mixture until all surfaces are coated. Place the chicken on the baking sheet, but make sure not to crowd the baking sheet. Otherwise, the chicken won’t become crispy. You might have to use two baking sheets. Repeat with the rest of the chicken until all the chicken is coated.
5. Brush the chicken with olive oil. Place the baking sheet into the oven and bake for about 15-20 minutes or until the chicken is cooked.
6. While the chicken is baking, make the sauce for the chicken. In a small saucepan, combine soy sauce, honey, gochujang, garlic, sesame oil, crushed red peppers, and chopped green onions. Simmer for about 5 minutes or until the sauce has thickened and appears like a glaze.
7. Once the chicken is done baking, brush or drizzle the sauce over the chicken until well coated. You will likely have extra sauce leftover. I use the leftover sauce for dipping in case I want a little more sauce. Sprinkle with crushed red peppers, sesame seeds, and chopped green onions.
8. Serve the Korean Style Oven Fried Popcorn Chicken warm.

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