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Oven Fried Korean Popcorn Chicken, a slightly healthier, much easier, take on Korean style fried chicken. Inspired by the food carts found on the streets in Seoul. Breaded in corn flakes, oven baked, and finished with an addicting sweet and spicy Korean inspired BBQ sauce. This chicken is sure to be loved by all. Serve with steamed rice and a plate full of stir fried veggies for an easy dinner that’s different, delicious, colorful, and full of flavor.
Oh how this recipe takes me back to one of my favorite memories in life…this time last year in South Korea for the 2018 winter Olympics. I’ve said it so many times, but I am so grateful for those memories. And even more grateful that I was able to experience them with my favorite people. I can’t believe that I was this close to skipping out because I needed to stay home and work. I mean, I always knew in my mind there was no way I’d miss watching my brother compete in the Olympics, but I toyed with the idea for sure.
Glad I got smart, played the supportive older sister role, and dragged my butt onto the 16 hour flight. Because without a doubt, that will be a trip I will never, ever forget. Lost bags and all…
It really just goes to show me that I can’t always put work first. I think I need to remember that now more than ever. So thanks to the post, and to this recipe, for helping me to regain some perspective.
Now, let me tell you about this popcorn chicken. Which as you’ve probably guessed, was inspired by my time in South Korea.
After Red had competed, it was time for a few of my family members and I to head home. We decided to spend a day in Seoul before our flight back to LA. Even though we only spent 24 hours in Seoul, I can truly say that it is such a cool city. Full of so much culture and energy. The outdoor street markets were my absolute favorite. They had everything from fresh produce, to homemade dumplings, to waffles stuffed with ice cream (and the waffles were shaped like fish). Of course, they also had the most delicious fried chicken, tossed in Korean style BBQ sauce.
The dumplings, which I’ve now made a couple versions of here on HBH, were definitely one of my favorite foods. But the Korean chicken was equally amazing.
With the 1-year of anniversary of our trip falling on both this week and last. I thought it was the perfect time to recreate the Korean chicken. Hard to believe I didn’t make this sooner, but oh my gosh, I’m sure glad I finally did.
It. Is. The. Best.
First, I’m not really sure how traditional this is, as I didn’t base it off of any particular Korean fried chicken recipe (I really couldn’t find any). I just want to put out there that this is my take on the chicken we had on the streets in Korea. It’s not exactly the same, but it’s pretty dang close, and more importantly, pretty dang delicious…and probably healthier too!
To start, you need to bread the chicken. I use my go-to method…tossing the chicken in a little buttermilk, then coating it in finely crushed corn flakes. The finely crushed corn flakes are KEY. They really give the chicken an authentic “fried” taste and texture, without actually frying the chicken.
Tip? Pulse the corn flakes in the food processor to really break them down into a fine crumb.
Next, bake the chicken in the oven until it is crisped all over. My secret is to gently dab/brush the chicken with olive oil before it bakes. This helps the coating to really crisp up nicely in the oven.
While the chicken is baking, make the sauce. The sauce is the absolute heart of the recipe. It’s sweet, spicy, and probably my family’s favorite sauce of all time. The important ingredient is Gochujang (Korean chili paste). It’s spicy with a little sweetness, and it’s extremely flavorful. You can find it here on Thrive Market.
Drizzle or toss the chicken with the sauce, sprinkle with sesame seed, and EAT. I love serving this with steamed rice and veggies for a complete meal. But this chicken makes for a really fun appetizer too.
I really can’t tell you enough how much I love this chicken. It’s so delicious, addicting, easy, and a recipe that truly everyone will love. Plus it’s pretty easy too!
Favorite part about this Korean chicken though? That it takes me back to a really special time. I love when recipes bring back the best of memories.
If you make this oven fried Korean chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Oven Fried Korean Popcorn Chicken.
Servings: 6
Calories Per Serving: 1048 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat. 5. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!
This was way too salty, even with reduced sodium soy sauce.
Hey Susan,
So sorry you found this to be too salty, please let me know if there is anyway I can help! xTieghan
Another delicious recipe! Thank you!!!! Question about the sauce, mine was alittle on the watery side. Any recommendations to thicken it?
Hey Gretchen,
I am so glad you liked the recipe, thanks for giving it a go! To thicken the sauce, add some cornstarch. Happy Sunday! xTieghan
Hey i just made this its amazing. However it turned out extremely salty. I dnw from what.
Hi Maroo! I am sorry to hear that! Is there anything you could have done differently? I am glad you still enjoyed this! xTieghan
This recipe was delicious! The sauce absolutely makes it. I served this as a bowl with coconut rice and roasted broccoli. The sauce drizzled on the broccoli was also amazing and would definitely recommend to add a veggie! Will definitely be making this again!
Thank you so much Maddie!! I am really glad this turned out so well for you! xTieghan
Loved it!!!!
So happy to hear that! xTieghan
I made this tonight and it was a huge hit! Thanks for the great recipe!
Thank you so much CJ! I am really glad you enjoyed this! xTieghan
I wasn’t able to get the sauce to thicken, any suggestions.
Hi Anne,
Try adding a bit of cornstarch to thicken the sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, just wondering that is there an alternative for the buttermilk because I really want to try this recipe today but I do not have buttermilk right now. thank you and I love your recipes
XoXo
Hi Phudella! I would recommend using regular milk with about a tablespoon of lemon juice OR white vinegar, then let it sit for at least 5 minutes before using! I hope you love this! xTieghan
Is this sauce extremely spicy or mild ??
Hi Kendall! I think it is more on the mild side, but that is just me! I hope you love this recipe! xTieghan
Is Gochujang similar at all to Chili garlic sauce? I already have some chili garlic sauce on hand. Plus I’m not able to handle super spicy foods, which I understand korean food often can be. But I love love love the flavors in asian foods. I’m excited to try this out!
Hi Taylor,
You can absolutely use chili garlic sauce in place of the Gochujang. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is unreal, my husband couldn’t believe these weren’t deep fried. I used thighs instead of breasts (I was initially going to make the hot fried chicken but made a last minute change) and made it a bit more spicy and it’s probably the best thing I’ve made in a long time. Thank you!
That is so amazing! Thank you so much for trying this one, Heather! xTieghan
Made this for SuperBowl & was sooo good. Did it in the Air Fryer @400 degrees for 20 minutes. Did marinate the chicken in the buttermilk for 24 hrs because I think that really tenderizes the chicken. Was so moist & the sauce is an absolute must. Even picky eaters loved it! Thanks for always making fun, beautiful, & incredibly delicious recipes!
I am so glad this turned out so well for you Annette! Thank you!! xTieghan
Do you brush the chicken with the oil all over, and also turn the chicken while cooking in the oven? Thanks!
HI! Yes, brush with oil all over. I do not turn the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I was SO excited about this recipe based on the recipe itself and everyone’s rave comments. I tried it last night and would not recommend buying the corn flake crumbs from the box. I felt it gave the chicken an artificial/plastic-y flavor (which was then easily covered up with more sauce but still…disappointing). That is what I get for trying to save time and a little money! I am eager to try it again – this time I will smash my own corn flakes 🙂
Hi Sam! I hope it tastes super well with smashing your own cornflakes!! Let me know! Thank you for trying this! xTieghan
Just love this one! But we mixed it with this recipe: https://www.halfbakedharvest.com/instant-pot-sticky-korean-chicken/
So we made oven fried korean popcorn chicken but had the sides from the other recipe, highly recommend! One if the best meals we’ve made.
Wow yes!! That is so amazing to hear! Thank you so much Una! xTieghan