Cooklist AI

Baked Korean BBQ Popcorn Chicken

Name: Baked Korean BBQ Popcorn Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 tablespoons all-purpose flour; 3 tablespoons toasted sesame seeds; 3 green onions, chopped; 2 cloves garlic, grated; 1/2 cup low sodium soy sauce; 1 cup buttermilk; 3 cups panko breadcrumbs; 2 tablespoons Gochujang; 2 tablespoons rice vinegar; 1 inch fresh ginger, grated; 1/2 teaspoon black pepper; 3 tablespoons honey; 2 tablespoons toasted sesame oil; 2 pounds boneless chicken breasts, cut into 2 inch cubes; 2 tablespoons extra virgin olive oil

A hassle-free and healthier spin on mouthwatering Korean-style fried chicken. Tender pieces of chicken breast coated in crispy panko breadcrumbs, oven-baked to perfection, and drizzled with a sweet and spicy Korean BBQ glaze. Served alongside steamed rice and vibrant stir-fried veggies to create a c...



50 min

TOTAL TIME

580

CALORIES

$2.12

PER SERVING

Ingredients

15 INGREDIENTS

6 SERVINGS

3 tbsp all-purpose flour

3 tbsp toasted sesame seeds

1/2 cup low sodium soy sauce

1 cup buttermilk

3 cups panko breadcrumbs

2 tbsp toasted sesame oil

2 lbs boneless chicken breasts

cut into 2 inch cubes

2 tbsp extra virgin olive oil

Directions

6 STEPS

30 min

PREP TIME

20 min

COOK TIME

50 min

TOTAL TIME

Place the cubed chicken in a gallon-size zip top bag and pour buttermilk over it. Toss well to coat and refrigerate for 30 minutes.

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

In a medium-sized bowl, combine panko breadcrumbs, flour, and black pepper. Remove each piece of chicken from the buttermilk and coat them in the breadcrumb mixture, pressing gently to adhere. Place the coated chicken cubes on the prepared baking sheet, ensuring not to overcrowd the pan. Use two baking sheets if necessary.

Lightly brush the chicken with extra virgin olive oil and bake for 20 minutes or until the chicken is cooked through.

While the chicken is baking, prepare the Korean BBQ Sauce. In a small saucepan, combine soy sauce, honey, Gochujang, rice vinegar, grated ginger, grated garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat, then simmer for 8-10 minutes, until the sauce thickens into a glaze.

Once the chicken is cooked, brush or drizzle it generously with the Korean BBQ Sauce. Sprinkle with sesame seeds and chopped green onions. Serve warm and enjoy!

Health Info

Macros

39g

CARBS

29g

FAT

40g

PROTEIN

Contains these allergens

SOYBEANS

MILK

WHEAT