Oven fried korean popcorn chicken.

INGREDIENTS

• 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

1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat. 
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
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