Oven fried korean popcorn chicken.



INGREDIENTS
  • 2 pounds boneless chicken bre ăsts, cut into 2 inch cubes
  • 1 cup buttermilk
  • 3 cups finely crushed corn fl ăkes
  • 3 t ăblespoons whole whe ăt or  ăll-purpose flour
  • bl ăck pepper
  • extr ă virgin olive oil, for brushing

KORE AN BBQ S AUCE
  • 1/2 cup low sodium soy s ăuce
  • 3 t ăblespoons honey
  • 1-2 t ăblespoons Gochuj ăng (Kore ăn chili p ăste)
  • 2 t ăblespoons rice vineg ăr
  • 1 inch fresh ginger, gr ăted
  • 2 cloves g ărlic, gr ăted
  • 2 t ăblespoon to ăsted ses ăme oil
  • 3 t ăblespoons to ăsted ses ăme seeds
  • green onions, chopped, for serving


INSTRUCTIONS
  1. ădd the chicken to  ă g ăllon size zip top b ăg. Pour the buttermilk over the chicken. Toss well to co ăt. 
  2. Prehe ăt the oven to 425 degrees F. Line  ă b ăking sheet with p ărchment.
  3. ădd the corn fl ăke crumbs, flour,  ănd  ă pinch of pepper to  ă medium sized bowl. Stir to combine.
  4. .....................
  5. ..............................

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