This post may contain affiliate links, please see our privacy policy for details.

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.

overhead photo of Oven Fried Korean Popcorn Chicken

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.

Oven Fried Korean Popcorn Chicken before adding sauce

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.

overhead close up photo of Oven Fried Korean Popcorn Chicken

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.

overhead photo of Oven Fried Korean Popcorn Chicken

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.

side angled photo of Oven Fried Korean Popcorn Chicken cut in half

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.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

SavePrintEmail

Ingredients

Korean BBQ Sauce

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!
View Recipe Comments
horizontal photo of Oven Fried Korean Popcorn Chicken
This post was originally published on February 18, 2019
4.33 from 284 votes (238 ratings without comment)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    One of my new favorites. I also really enjoyed the crispy but still moist baked popcorn chicken bites and plan to use the base recipe for the chicken with other glazes and sauces. Thanks ♥️

    Reply

  2. 5 stars
    Delicious! Only sub was breadcrumbs for cornflakes as it’s what we had on hand. Still came out delicious. Would recommend leaving chicken in longer than your gut tells you for optimal crisp. Sauce was delicious and very rich. Served with riced cauliflower and carrots.

    Reply

    1. HI Sarah! Yes, plain milk will be fine, but use whole milk if you can. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  4. 5 stars
    Finally made this and absolutely loved it! The chicken was amazing. Sauce was great too- has that slow Korean heat that sneaks up on you. I will definitely make this again!

    Reply

  5. This recipe looks great! Trying to make it so that it’s as healthy as possible. Is the buttermilk necessary or can I sub for egg or something else? Also curious how panko would turn out instead of cornflakes?? Any advice is greatly appreciated, thanks!

    Reply

    1. Hi Liv! You can use 2 beaten eggs in place of the buttermilk and yes panko will work just fine, though I do much prefer organic, gluten free cornflakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

    1. HI! I have not tested this with salmon. I fear the salmon would not hold up well and would fall apart. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  8. This looks so good! I really hate to be “that person” but I really don’t care for sesame oil and it makes my stomach hurt. Is there anything I can sub or can I just leave it out? I feel it adds a burnt taste to everything. I don’t mind sesame seeds on stuff, just the oil!

    Reply

    1. Hi! You can just omit the sesame oil or us extra virgin olive oil! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. Hi! Would this recipe work on shrimp the same way as it does on chicken? Wondering if the baking would still work, or if it would overcook the shrimp before you get a nice crisp to it…thoughts?! So excited to try this 🙂

    Reply

    1. hi! I think this will be great with shrimp! I would only bake 10-12 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  10. 5 stars
    Made this tonight. So easy and so very delicious! We all loved it. Thank you! You mentioned that it freezes well. Would you freeze it after dredging it in the cornflakes and then cook it straight from frozen?

    Reply

    1. HI! Yes, freeze after dredging on a baking sheet until frozen, then transfer to a freezer bag. Add 15 minutes onto the baking time when baking from frozen. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  11. 2 stars
    I didn’t care for the sauce at all. Way too salty! Odd flavor. Chicken cooked up perfectly, but I need a different sauce. I might try substituting Thai chili sauce for the Korean Chili paste. Or other suggestions? I usually love all your recipes, but this was disappointing. 🙁

    Reply

  12. 5 stars
    I’m so glad you introduced me to Gochujang, AND give me all sorts of recipes so that I can keep using it! This chicken turned out AMAZING and it was pretty easy! My coworker and I are obsessed with your recipes (hi Erin, if you’re reading this) and this one did not disappoint! Thank you!

    Reply

  15. 5 stars
    This is SO GOOD. The sauce is awesome and the chicken is nice and crunchy. Definitely a keeper in our house!!!

    Reply