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Baked Korean Popcorn Chicken

  • Author: Meagan


Corn flakes are the secret ingredient in these lovely, crunchy morsels…and of course, the sauce makes the meal!  This is another yummy baked chicken recipe borrowed from Half Baked Harvest and it’s definitely simple enough for a weeknight – enjoy!



For the chicken;

2 lbs. chicken breasts, cut into 2-inch cubes or strips AND 1 c. buttermilk

3 c. finely crushed cornflakes AND 3 T. whole wheat flour

1 t. freshly ground black pepper

olive oil for spraying or brushing on AND salt for sprinkling before baking

For the sauce;

1/2 c. soy sauce AND 3 T. honey

2 T. EACH Gochujang AND rice vinegar

1 T. grated fresh ginger AND 2 t. minced garlic

2 T. sesame oil AND 1/4 c. water


Add the chicken to a big bowl or large ziploc bag, pour in the buttermilk, toss well to coat and then set aside while you prep everything else.

Preheat the oven to 425 and line a large baking sheet with parchment.  In a shallow bowl, stir together the corn flakes, flour and pepper then remove each piece of chicken individually, dredge it in the corn flake mix and place on the prepared baking sheet.  Repeat until all of the chicken is coated – I found these amounts to be just about perfect to coat 2 pounds of chicken and fill a large half sheet baking pan without touching/crowding.

Lightly spray or brush all of the chicken with olive oil and give it all a light sprinkling of salt.  Bake for 15 to 20 minutes until the chicken is cooked through and the internal temperature of the larger pieces is 165 degrees.

As the chicken is baking, measure out all of the sauce ingredients into a small pot, and bring the mix to a boil while stirring.  Simmer for several minutes until the sauce has thickened slightly, then remove the sauce from the heat.

Use the sauce as a dip or a glaze for the baked chicken and liberally sprinkle all with sesame seeds and green onion as you wish!



From Meagan's Kitchen

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