Oven Fried Korean Popcorn Chicken #chicken #appetizers

Broiler Fried Korean Popcorn Chicken, a somewhat more beneficial, a lot simpler, take on Korean style singed chicken. Motivated by the sustenance trucks found in the city in Seoul. Breaded in corn chips, stove prepared, and completed with an irresistible sweet and fiery Korean propelled BBQ sauce. This chicken is certain to be adored by all. Present with steamed rice and a plate loaded with pan-seared veggies for a simple supper that is extraordinary, heavenly, bright, and brimming with flavor.

To begin, you have to bread the chicken. I utilize my go-to strategy… hurling the chicken in a little buttermilk, at that point covering it in finely squashed corn drops. The finely squashed corn drops are KEY. They truly give the chicken a bona fide "browned" taste and surface, without really broiling the chicken.

Next, prepare the chicken in the stove until it is crisped everywhere. My mystery is to delicately spot/brush the chicken with olive oil before it prepares. This causes the covering to truly fresh up pleasantly in the broiler. Shower or hurl the chicken with the sauce, sprinkle with sesame seed, and EAT. I adore serving this with steamed rice and veggies for a total supper. In any case, this chicken makes for an extremely fun hors d'oeuvre as well.

Also try our recipe Bulgogi - Authentic Korean Beef BBQ

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.

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.
6. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!

Read more our recipe : Indian Coconut Butter Cauliflower

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