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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
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 post was originally published on February 18, 2019
I’m definitely going to have to make this. My husband will devour it! I have your cookbook and have made multiple recipes from it and from your blog, and we’ve never had one that was less than great! Thanks for your hard work and putting thought and creativity into your blog, Teighan!
Thank you so much Coco! I am so glad you like my blog and recipes! I hope you love this one! Thank you! xTieghan
Any tips on a dairy free alternative to buttermilk? Everything else seems easy to sub dairy/gluten free! Any tips appreciated!! ❤️❤️❤️
HI! I love using full fat canned coconut milk. That works really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Any recs on how to make this gluten free?
HI! You can use gluten free corn flakes and a gluten free flour blend. That will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks INCREDIBLE. Not to mention healthy takeout. Thoughts on reheating these?
I Like to reheat in the oven at 325 degrees for 10-15 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
First time commenter/ long time lurker. Thanks for this especially the sauce recipe but it kinda confused me when you said you couldn’t find any Korean Fried Chicken recipes online when Maangchi exists!!
I am so glad you enjoyed this recipe, Rossi! Thank you! xTeighan
Made this recipe today, and it was incredibly delicious! Thanks so much for the recipe!!
Thank you so much Sloane! xTieghan
Made this last night, and it was so good I didn’t even remember to snap a pic for Instagram. Gone are the days that I stand in line for 30 mins for chicken from the only Nashville Hot Chicken spot in my city. Gone are the days where I pull out the cast iron skillet and canola oil to fry up a thigh. Listen people, this chicken will make you smack yo momma, it’s so good!! I used skin on thighs and cooked it 30 on each side( because I’m always paranoid about uncooked chicken), but that’s is the only modification I made. Make this tonight, tomorrow, and the next day! In fact, I have to go so I can make another batch! Lol!
Hi Aliyah! I am so glad you loved this recipe and it turned out amazing for you! Thank you so much! xTieghan
I’ve read on a different recipe/website to spray the chicken with cooking spray before baking to mimic the fried chicken texture. Have you ever tried that instead of dabbing with olive oil? Just wondering before I try this delicious looking recipe! Great pictures as always!
HI! I have not tried that, but I just don’t own a sprayer/oil spray can. I am sure it works great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I bet this will be good with cauliflower florets
I am sure it will be! xTieghan
You can buy Kellogs Corn Flake Crumbs in the store foregoing the Food Processor.
Thank you so much Elizabeth! xTieghan
Will this freeze well? Would like to make ahead.
HI! The chicken freezes great, but I would add the sauce once thawed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Will this freeze well? Would like to make ahead for company coming over?
HI! The chicken freezes great, but I would add the sauce once thawed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
oh this looks just sooooo good!!
Thank you so much Ruth! xTieghan
This looks good, I think I’ll try this with cauliflower instead (vegetarian). Thanks!
Thank you so much Amber! xTieghan
Oh, this is the recipe I have been waiting for! I’m obsessed with my Korean flavours, there is a massive box of cornflakes taking up space in the kitchen, and I’m still after a good oven fried recipe! Also excited to try the sauce as it seems like a more sophisticated version of the super-addictive one I’ve been putting over my Korean sashimi bowls (https://www.rachelphipps.com/2019/02/korean-sashimi-salad.html)
Have a great week! x
Thank you so much Rachel! I hope you love this recipe! xTieghan