Oven fried korean popcorn chicken.
INGREDIENTS
KOREAN BBQ SAUCE
INSTRUCTIONS
- 2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 cup buttermilk
- 3 cups finely crushed corn flakes
- 3 tablespoons whole wheat or all-purpose flour
- black pepper
- extra virgin olive oil, for brushing
KOREAN BBQ SAUCE
- 1/2 cup low sodium soy sauce
- 3 tablespoons honey
- 1-2 tablespoons Gochujang (Korean chili paste)
- 2 tablespoons rice vinegar
- 1 inch fresh ginger, grated
- 2 cloves garlic, grated
- 2 tablespoon toasted sesame oil
- 3 tablespoons toasted sesame seeds
- green onions, chopped, for serving
INSTRUCTIONS
- Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
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