Oven Fried Korean Popcorn Chicken. Recipe

Get ready for a flavor-packed experience with Oven Fried Korean Popcorn Chicken—tender, juicy bites of chicken coated in a crispy crust and tossed in a sticky-sweet, umami-rich Korean BBQ glaze, all without turning to deep-frying. Whether you’re sharing these at a party, serving as dinner, or sneaking leftovers straight from the fridge, this is the kind of mouthwatering dish you’ll want to make again and again!

Ingredients You’ll Need

It only takes a handful of simple pantry staples and a few special touches to make Oven Fried Korean Popcorn Chicken shine. Each ingredient plays its own starring role in creating crunchy bites bursting with juicy flavor and that signature Korean BBQ glaze!

• Boneless chicken breasts: Cut into 2-inch cubes, these make the ideal bite-sized, tender chunks that crisp up beautifully.
• Buttermilk: Its mild tang tenderizes the chicken and helps the crunchy coating stick.
• Corn flakes: Finely crushed, they create that shatteringly crisp, golden breading—no need for frying.
• Whole wheat or all-purpose flour: Just enough to give structure and help the crumbs adhere.
• Black pepper: A classic seasoning that adds balance and warmth.
• Extra virgin olive oil: Brushed on top to help “fry” the chicken in the oven so it gets perfectly crisp.
• Low sodium soy sauce: The salty, savory base for your sticky Korean glaze.
• Honey: Adds a natural sweetness to balance the heat and acidity.
• Gochujang (Korean chili paste): The signature spicy-sweet ingredient that makes this sauce unmistakably Korean.
• Rice vinegar: A splash of tang to brighten up your sauce.
• Fresh ginger and garlic: Aromatic support acts that make every bite irresistible.
• Toasted sesame oil: Adds a nutty, deeply fragrant depth to the glaze.
• Toasted sesame seeds & chopped green onions: The finishing touches that give crunch, color, and that classic Korean flair!

Variations

Don’t be afraid to make this Oven Fried Korean Popcorn Chicken your own! Whether you want to dial up the heat, keep things gluten-free, or try a new protein, there are lots of easy, tasty ways to customize every batch.

• Make it spicier: Add an extra spoonful of Gochujang or a pinch of red pepper flakes to the sauce for a seriously fiery kick.
• Gluten-Free Option: Swap the flour for a 1:1 gluten-free blend and use certified GF corn flakes for a celiac-friendly version.
• Try with chicken thighs or tofu: Chicken thighs add more juiciness, while pressed tofu offers a tasty vegetarian twist in the same irresistible coating.
• No buttermilk? You can use a mixture of milk and a splash of lemon juice or vinegar as a substitute for similar tenderizing results.

How to Make Oven Fried Korean Popcorn Chicken

Step 1: Marinate the Chicken

First, toss your chicken pieces in the buttermilk inside a large zip-top bag. The buttermilk tenderizes the chicken and starts infusing those bites with gentle tang—plus, this quick soak helps the coating really stick later on. If you have time, let it marinate for up to an hour in the fridge for extra juicy results.

Step 2: Prep the Crispy Coating

Set your oven to 425°F and line a baking sheet with parchment paper. In a medium bowl, combine your finely crushed corn flakes, flour, and a pinch of black pepper. Stir well so every bite ends up just as crunchy as the last!

Step 3: Dredge and Arrange

Remove each piece of chicken from the buttermilk and toss them through your corn flake mixture, pressing gently for an even, solid crust. Arrange them on your lined baking sheet, making sure the pieces don’t touch—if you need to, use a second tray. A quick brushing of olive oil on each bite is the secret to that golden, “oven-fried” magic.

Step 4: Bake to Perfection

Pop the trays into your hot oven and bake for 15-20 minutes. The coating turns deliciously crunchy and the chicken stays tender inside—watch for a light golden color as your sign of doneness. There’s no need for turning or fussing!

Step 5: Whip Up the Korean BBQ Sauce

While your chicken bakes, combine soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil, and a splash of water in a saucepan. Bring to a boil, then let it simmer for about 5-10 minutes until slightly thickened and shiny—it should coat a spoon beautifully. This is where the iconic Oven Fried Korean Popcorn Chicken flavor really comes together!

Step 6: Glaze and Finish

Once your chicken is perfectly crisp, brush or drizzle it generously with your warm Korean BBQ sauce. Sprinkle over toasted sesame seeds and lots of chopped green onions for the finishing touch. Serve immediately, and prepare for happy faces!

How to Serve Oven Fried Korean Popcorn Chicken

Garnishes

A final flurry of toasted sesame seeds and fresh green onions is an absolute must—they bring crunch, color, and a burst of flavor that make every bite of Oven Fried Korean Popcorn Chicken pop. You could also add thinly sliced fresh chili for a spicy kick or a drizzle of extra sesame oil for depth.

Side Dishes

This chicken loves a supporting cast! Serve with fluffy steamed rice, pickled cucumbers, a vibrant Korean slaw, or even roasted broccoli for a colorful, balanced meal. For a party, offer alongside kimchi, fries, or a simple green salad—it all works beautifully!

Creative Ways to Present

Go beyond the bowl! Try piling your Oven Fried Korean Popcorn Chicken into lettuce cups for a fresh hand-held bite, load it into bao buns, or skewer each piece on toothpicks for a playful appetizer tray. A sprinkle of edible flowers or a swirl of extra glaze makes it dinner-party stunning.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Oven Fried Korean Popcorn Chicken into an airtight container and keep it in the fridge for up to three days. The coating will soften a little, but it’s still absolutely delicious—especially when you reheat it the right way!

Freezing

Want to make a batch ahead? Freeze the baked (but unsauced) chicken on a tray, then transfer to a freezer bag—reheat straight from frozen, then glaze and sprinkle before serving. The sauce also freezes well in a little jar.

Reheating

For the best texture, reheat your chicken in a 375°F oven or toaster oven for 8-10 minutes until hot and crisp again. Avoid the microwave if you want to keep that signature crunch. Warm the sauce separately, then toss or drizzle just before serving.

FAQs

Final Thoughts

Trust me—once you try Oven Fried Korean Popcorn Chicken, you’ll find any excuse to make it again. It’s easy, festive, and absolutely bursting with flavor. Gather your crew and dive in—you won’t want to share, but you’ll love watching everyone go back for more!

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