Crispy Korean Popcorn Chicken

Combine the chicken and buttermilk in a gallon-size zip-top bag, mixing well to coat.

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

Mix together the cornflake crumbs, whole wheat flour, and black pepper in a medium-sized bowl.

Remove each piece of chicken from the buttermilk, dredge through the cornflake mixture, pressing gently to adhere, and place on the prepared baking sheet. Repeat with the remaining chicken, ensuring not to overcrowd the pan. If necessary, use two baking sheets.

Lightly brush the chicken with olive oil and bake for 15-20 minutes, or until cooked through.

While the chicken is baking, prepare the Korean BBQ Sauce. In a small saucepan, combine the 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 5-10 minutes until it thickens slightly into a glaze. Remove from heat.

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.