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.
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:
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/07/26/korean-style-oven-fried-popcorn-chicken/