All Recipes

Name: Baked Korean Popcorn Chicken
Yield: 8 servings
Ingredients: 2 lbs boneless, skinless chicken breast, cut into 2-inch cubes; 1 cup low-fat buttermilk; 3 cups finely crushed corn flakes; 3 Tbsp whole wheat flour; Freshly ground black pepper; Olive oil cooking spray; ¼ cup ketchup; 3 Tbsp less sodium soy sauce; 3 Tbsp honey; 3 Tbsp gochujang; 2 Tbsp rice vinegar; 1 inch fresh ginger, peeled and grated; 2 cloves garlic, grated; 2 Tbsp toasted sesame oil; 2 Tbsp water; Sesame seeds for garnish; Green onions, thinly sliced for garnish

Baked Korean Popcorn Chicken

Spicy, tangy, sticky and sweet, this Baked Korean Popcorn Chicken is the perfect way to introduce fun, new flavors to your friends and family!

Calories: 290per serving
Servings: 8people

Ingredients

2 lbs boneless, skinless chicken breast, cut into 2-inch cubes
1 cup low-fat buttermilk
3 cups finely crushed corn flakes
3 Tbsp whole wheat flour
Freshly ground black pepper
Olive oil cooking spray
¼ cup ketchup
3 Tbsp less sodium soy sauce
3 Tbsp honey
3 Tbsp gochujang
2 Tbsp rice vinegar
1 inch fresh ginger, peeled and grated
2 cloves garlic, grated
2 Tbsp toasted sesame oil
2 Tbsp water
Sesame seeds for garnish
Green onions, thinly sliced for garnish

Instructions

Place chicken in a shallow bowl. Pour the buttermilk over the chicken and stir to combine. Cover and refrigerate for 1 hour.
Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
In a medium sized bowl, combine corn flakes, flour and pepper. Stir to combine.
Remove a few pieces of chicken from the buttermilk and dredge in crumbs, pressing lightly to coat. Place chicken on prepared baking sheet. Repeat with remaining chicken. Be careful not to overcrowd the chicken.
Spray chicken with olive oil and transfer baking sheets to oven. Bake for 15-20 minutes or until chicken is cooked through.
Meanwhile, prepare your sauce. In a small saucepan, whisk together ketchup, soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil and water. Bring to a boil over high heat. Reduce to a simmer and cook for 5-10 minutes or until sauce has thickened. Remove pan from heat.
Brush cooked chicken with sauce. Garnish with sesame seeds and green onions; serve immediately.

Watch the Recipe

Baked Korean Popcorn Chicken

Nutrition

Per Serving: Calories 290 Total Fat 7g Cholesterol 85mg Sodium 640mg Total Carbohydrate 29g Dietary Fiber 0g Total Sugars 13g Protein 28g Vitamin D 6% Calcium 4% Iron 30% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

Baked Korean Popcorn Chicken

Spicy, tangy, sticky and sweet, this Baked Korean Popcorn Chicken is the perfect way to introduce fun, new flavors to your friends and family!

Calories: 290per serving
Servings: 8people

Ingredients

2 lbs boneless, skinless chicken breast, cut into 2-inch cubes
1 cup low-fat buttermilk
3 cups finely crushed corn flakes
3 Tbsp whole wheat flour
Freshly ground black pepper
Olive oil cooking spray
¼ cup ketchup
3 Tbsp less sodium soy sauce
3 Tbsp honey
3 Tbsp gochujang
2 Tbsp rice vinegar
1 inch fresh ginger, peeled and grated
2 cloves garlic, grated
2 Tbsp toasted sesame oil
2 Tbsp water
Sesame seeds for garnish
Green onions, thinly sliced for garnish

Instructions

Place chicken in a shallow bowl. Pour the buttermilk over the chicken and stir to combine. Cover and refrigerate for 1 hour.
Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
In a medium sized bowl, combine corn flakes, flour and pepper. Stir to combine.
Remove a few pieces of chicken from the buttermilk and dredge in crumbs, pressing lightly to coat. Place chicken on prepared baking sheet. Repeat with remaining chicken. Be careful not to overcrowd the chicken.
Spray chicken with olive oil and transfer baking sheets to oven. Bake for 15-20 minutes or until chicken is cooked through.
Meanwhile, prepare your sauce. In a small saucepan, whisk together ketchup, soy sauce, honey, Gochujang, rice vinegar, ginger, garlic, sesame oil and water. Bring to a boil over high heat. Reduce to a simmer and cook for 5-10 minutes or until sauce has thickened. Remove pan from heat.
Brush cooked chicken with sauce. Garnish with sesame seeds and green onions; serve immediately.

Watch the Recipe

Baked Korean Popcorn Chicken

Nutrition

Per Serving: Calories 290 Total Fat 7g Cholesterol 85mg Sodium 640mg Total Carbohydrate 29g Dietary Fiber 0g Total Sugars 13g Protein 28g Vitamin D 6% Calcium 4% Iron 30% Potassium 10%

Nutritional values are an approximation. Actual values may vary.