Oven Fried Korean Popcorn Chicken.
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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oven Fried Korean Popcorn Chicken.
Key Ingredient: 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. 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.
Ingredients
- 2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 cup buttermilk
- 3 cups finely crushed corn flakes
- 3 tablespoons whole wheat or all-purpose flour
- black pepper
- extra virgin olive oil, for brushing
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!
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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
This looks good, I think I’ll try this with cauliflower instead (vegetarian). Thanks!
Thank you so much Amber! xTieghan
oh this looks just sooooo good!!
Thank you so much Ruth! 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
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
You can buy Kellogs Corn Flake Crumbs in the store foregoing the Food Processor.
Thank you so much Elizabeth! xTieghan
I bet this will be good with cauliflower florets
I am sure it will be! 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
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
Made this recipe today, and it was incredibly delicious! Thanks so much for the recipe!!
Thank you so much Sloane! 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
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
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
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
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
This looks delicious and a nice change up from our usual oven baked chicken nuggets.
As far as serving… what is in the cute little wooden bowl in your pictures? Looks like toasted sesame seeds and…something green? Parsley? Finely chopped scallion? Thank you for clarifying!
HI! It’s just chopped green onions and toasted sesame seeds. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this chicken yesterday. Flavor is awesome, however there was no crispy to this chicken. I was a little disappointed in that, as I made exactly as the recipe and was expecting a little crunch.
Hey Brenda, the chicken is not meant to be crispy as it’s covered in sauce. If you want the chicken crisp I recommend jus dipping the chicken in the sauce with each bite. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I totally forgot to add flour to the chicken! I hope its still good:/
I am sure it still will be! Let me know how it turns out for you! xTieghan
I’m making this recipe for my kids tonight. Very excited! Just wondering how long the chicken should sit in the buttermilk for?
HI! The chicken just needs to be dipped into the buttermilk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this tonight and I never comment on recipes but had to…this is outstanding. I used the cornflake breadcrumbs you can buy to skip that small step. But other than that followed the recipe exactly. My 6 year old said I should add it to the list of her favorite dinners. Served it with rice and broccoli and will be making it again very soon. Thank you so much for this!!
I am so glad you loved this Megan! Thank you so much! xTieghan
Good morning,
Looks good…but alas I have a question.
I am restricted from eating anything tomato base or any heat. I know it will change to overall idea of your lovely recipe, but any suggestions what to use instead of the K Chili paste? All sorts of items came to mind, but wanted your input.
One I thought was Balsamtic glaze? Molasses? Boiled Cider? combo of ?Thank you so much.
My husband does not like chicken ( 🙁 ) but if I camouflage it he will eat. 🙂
Hey Leslie, that is a hard swap. I do love the idea of a balsamic glaze. I would give that a tru using the balsamic in place of the chili paste. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for dinner tonight and it’s absolutely delicious! Was a hit with everyone in my house!
Thank you so much Holly! I am so happy to hear that! xTieghan
This was good. Your corn flake coating recipes are always the best! My sauce didn’t really thicken, but once I coated the chicken in it, it naturally thickened up on the chicken due to the flour I think. I think I need to modify the sauce a bit next time. I would leave out the water and potentially use less soy sauce as that dominated the taste.
I didn’t have buttermilk so I used almond milk and a smidge of rice vinegar. It really helped tenderize the chicken!
I am so glad you enjoyed this recipe, Becca! Thank you so much! xTieghan
Made this for my hubby and adopted Korean son tonight. They both loved it and it was a little nostalgic for me because my mother often cooked chicken breaded with cornflakes! I added a bit more honey to the sauce because I initially made it a little too hot. Thank you!
Thank you so much Maria! xTieghan
Insanely divine! You’ve got me craving korean chicken now in the middle of the night. I love your spin on this and definitely need to give it a try!
I hope you do try this one! Thank you Tammy! xTieghan
This was fantastic! I cooked the chicken in the air fryer and it had a nice crispiness even with the amazing sauce. To keep it healthier, we made cauliflower rice and served it with cucumbers marinated in rice vinegar. This recipe is definitely one we’ll be making more often!
I am so glad you loved this recipe! Thank you! xTieghan
I read in the commentary section that it freeze well but do you think that I could freeze the chicken before it is cooked ? Like prepare it with the crumb coat and then freeeze it so when I whant to eat it, I could just pop it in the oven from the freeezer 😉
Hey Emilie! I have not tested that, but I am sure it would be just fine. I would freeze the chicken on a parchment lined baking sheet, then transfer to a freezer bag once frozen. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made it yesterday and it was really really good!
My 8 year old son loved it so much that he takes it to school today as packed lunch.
The only thing I have to “criticize” is that the ingredients for the flakes mix is way too little, I had to make two more portions of it in order to get it all coated (I used around 1,5lbs).
But that’s fine, I know know for when I make it again.
That is so amazing! I am so glad this turned out amazing for you and you loved it! Thank you Ina! xTieghan
This was really yummy and easy to make! I love this method of oven frying both in this recipe and the Nashville hot chicken recipe. We will definitely make this again. Thanks for all of your amazing recipes. You have quickly become our recent favorite when we meal plan on Sundays.
I am so glad you loved this recipe, Mikaela! Thank you so much! xTieghan
So good! That sauce was amazing over on the rice as well.
I am so glad you loved this, Elle! Thank you so much! xTieghan
This is SO GOOD. The sauce is awesome and the chicken is nice and crunchy. Definitely a keeper in our house!!!
Thank you Vanessa! xTieghan
This was absolutely delicious!
Will be adding to our meal routine
or lack of one ?!
I love that! Thank you so much Jessica! xTieghan
Best bbq sauce in the world! Delicious!! A total keeper!!!❤️
Thank you so much Gia! xTieghan
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!
Hi Kat! I am so glad you loved this recipe and I hope you love others on my blog! Thank you! xTieghan
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. 🙁
Hey Shelley, sounds like this sauce was just not for you. Have you tried my southern chicken (link below)? I’d recommend that. And yes, I am sure sweet chili sauce will be great as well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://dev.halfbakedharvest.com/oven-fried-chicken/
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?
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
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 🙂
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
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!
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
Curious if you have tried this with salmon?
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
This is divine! Amazing sauce. Love from Denver…
Thank you Darla! xTieghan
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!
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
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!
Thank you so much Sarah! xTieghan
Can I substitute the buttermilk for plain milk?
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
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.
Really happy to hear that this turned out so well for you, Madeleine! Thank you! xTieghan
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 ♥️
Thank you so much CeeCee! xTieghan
MUST HAVE BEEN something I did. Almost not fair to rate this because I like sweet sauces. Mine looked nothing like the one above? It was a rich brown color very appetizing and my son loved it but me not so much. Im so in love with the honey smoked paprika sauce I think my standards are just too high. Wont be doing this one again.
Hi Jill! I am really sorry to hear this.. Are there any questions I could help you with? I hope you still enjoy other recipes on the blog if you decide to not try this again! xTieghan
Made this tonight and it is fantastic! The sauce is everything! So much flavor: a little bit sweet, a little bit spicy and just so, so good! I especially love that it comes together fairly quickly so it’s great for a busy weeknight. Your recipes never disappoint. Thank you!
Thank you so much Tracey! I am really glad this turned out so well for you! xTieghan
Wow… Cant wait to try this ! It looks so GOOD and yet so simple. Thank You for the video , it really helps.
Thank you! So glad this turned out so well for you! xTieghan
This is on the menu for New Year’s Eve!
I hope you all love this Laurie! Thank you! xTieghan
Can this be made in the air fryer ?
HI Jennifer, I am not familiar with the air fryer so I really cannot say for sure. I would imagine it should work just fine! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
You are Red Gerard’s older sister?? And you almost didn’t go to the Olympics to see him win gold?! (also, can’t wait to try the recipe)
Haha yes I am! I hope you love this recipe Michelle! xTieghan
My family is super picky and everyone loved it!
Yes! That is amazing! xTieghan
This was delicious! Will definitely be making again!
Thank you so much Shawna! I am so glad this turned out so well for you! xTieghan
Tasty but my sauce didn’t glaze up well. Any suggestions?
HI Chip! Just boil the sauce for 5-10 additional minutes. That should thicken the sauce right up. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you and Happy New Year! xTieghan
My daughter and I love your website
This chicken looks amazing
Thank you Maura! xTieghan
Thank you so much for this recipe. Very yummy. Question though- I made this tonight and my chicken didn’t look as crispy as yours. Maybe my pieces were too big? Also, I flipped my chicken over in the oven half way through. Was that a bad idea?
Thank you for your help.
HI! I would try make the chicken a bit smaller. I don’t usually flip my chicken, so try just leaving it as is all the way through cooking. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
My kids do not get excited about chicken for dinner but THIS chicken! It was delicious and everyone loved it.
That is so amazing to hear! Thank you Jenny! xTieghan
I made this recipe for our NYE appetizers (hello, 2020).
Most of the ingredients I had on hand, with the exception of buttermilk, Gochujang, rice vinegar, and sesame seeds.
I used chicken thighs instead of chicken breasts, and also did not use the low-sodium soy sauce 🙂
The Korean BBQ sauce is so good. The version I made was super spicy!!
I cooked the chicken for about 30 minutes, dipped the chicken into the sauce with a skewer, then put it back in the oven for about 5 minutes, which gave the chicken a unique texture that we all loved.
For the leftover pieces of chicken that we didn’t dip in the Korean BBQ sauce, I refrigerated for leftovers on New Year’s day. We just dipped them in ranch and they were still damn good!
That is so amazing!! Thank you so much for trying this Rosie! Happy New Year! xTieghan
Greetings from the Great White North-Canada!! Happy New Year! Wishing you a wonderous year full of blessings!!
Well, I recently discovered your blog and started following you on Instagram, too. I love your style of meal prep and your use of herbs and spices, especially. You are incredibly talented and creative!!
Since we are in Veganuary month, think January, I made the cauliflower in coconut sauce that was de-lish! A few days later, I decided to try the Korean oven-fried chicken in BarBQ sauce. It was an absolute disaster, sad to say. I made it using cauliflower for the vegans and chicken for the others. I used coconut milk for the soak for both but the corn flakes adhered better to the chicken. I doubled the sauce exactly, as I thought I would need it. I swirled it on the food and it was deadly!! Weird, unpleasant taste and salty tasting beyond edible. Sadly, I threw it all out. What went wrong here? I used Kikkoman Tamari, Gluten-free, regular not low sodium. The idea sounded great but what needs tweaking??I used Korean Gochu which I have used before, reducing the amount required. Help this adventurous cook !! Tonight we are having Persian chickpea curry. Fingers crossed! Please delete my comments if you wish; I did not know how else to write you! Warmest wishes.
Hi Fredda! So, it is very hard to pin point the exact issue since you have changed a lot of the main ingredients used within this recipe. MY guess is that the cauliflower is not soaking up the sauce properly. I am also wondering if your ingredients are different than in the US? Why was the sauce unpleasant? What did it taste like? Any more info you can provide would be helpful.
Thanks! Hope I can help!
I tried this recipe on new year’s eve, I have to say it was absolutely yummy. Easy to make feeds a crowd and liked by children and adults. Thanks for the recipe.
Thank you Dima! I am so glad this turned out so well for you! xTieghan
Just love this one! But we mixed it with this recipe: https://dev.halfbakedharvest.com/instant-pot-sticky-korean-chicken/
So we made oven fried korean popcorn chicken but had the sides from the other recipe, highly recommend! One if the best meals we’ve made.
Wow yes!! That is so amazing to hear! Thank you so much Una! xTieghan
I was SO excited about this recipe based on the recipe itself and everyone’s rave comments. I tried it last night and would not recommend buying the corn flake crumbs from the box. I felt it gave the chicken an artificial/plastic-y flavor (which was then easily covered up with more sauce but still…disappointing). That is what I get for trying to save time and a little money! I am eager to try it again – this time I will smash my own corn flakes 🙂
Hi Sam! I hope it tastes super well with smashing your own cornflakes!! Let me know! Thank you for trying this! xTieghan
Do you brush the chicken with the oil all over, and also turn the chicken while cooking in the oven? Thanks!
HI! Yes, brush with oil all over. I do not turn the chicken. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made this for SuperBowl & was sooo good. Did it in the Air Fryer @400 degrees for 20 minutes. Did marinate the chicken in the buttermilk for 24 hrs because I think that really tenderizes the chicken. Was so moist & the sauce is an absolute must. Even picky eaters loved it! Thanks for always making fun, beautiful, & incredibly delicious recipes!
I am so glad this turned out so well for you Annette! Thank you!! xTieghan
This is unreal, my husband couldn’t believe these weren’t deep fried. I used thighs instead of breasts (I was initially going to make the hot fried chicken but made a last minute change) and made it a bit more spicy and it’s probably the best thing I’ve made in a long time. Thank you!
That is so amazing! Thank you so much for trying this one, Heather! xTieghan
Is Gochujang similar at all to Chili garlic sauce? I already have some chili garlic sauce on hand. Plus I’m not able to handle super spicy foods, which I understand korean food often can be. But I love love love the flavors in asian foods. I’m excited to try this out!
Hi Taylor,
You can absolutely use chili garlic sauce in place of the Gochujang. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is this sauce extremely spicy or mild ??
Hi Kendall! I think it is more on the mild side, but that is just me! I hope you love this recipe! xTieghan
Hi, just wondering that is there an alternative for the buttermilk because I really want to try this recipe today but I do not have buttermilk right now. thank you and I love your recipes
XoXo
Hi Phudella! I would recommend using regular milk with about a tablespoon of lemon juice OR white vinegar, then let it sit for at least 5 minutes before using! I hope you love this! xTieghan
I wasn’t able to get the sauce to thicken, any suggestions.
Hi Anne,
Try adding a bit of cornstarch to thicken the sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight and it was a huge hit! Thanks for the great recipe!
Thank you so much CJ! I am really glad you enjoyed this! xTieghan
Loved it!!!!
So happy to hear that! xTieghan
This recipe was delicious! The sauce absolutely makes it. I served this as a bowl with coconut rice and roasted broccoli. The sauce drizzled on the broccoli was also amazing and would definitely recommend to add a veggie! Will definitely be making this again!
Thank you so much Maddie!! I am really glad this turned out so well for you! xTieghan
Hey i just made this its amazing. However it turned out extremely salty. I dnw from what.
Hi Maroo! I am sorry to hear that! Is there anything you could have done differently? I am glad you still enjoyed this! xTieghan
Another delicious recipe! Thank you!!!! Question about the sauce, mine was alittle on the watery side. Any recommendations to thicken it?
Hey Gretchen,
I am so glad you liked the recipe, thanks for giving it a go! To thicken the sauce, add some cornstarch. Happy Sunday! xTieghan
This was way too salty, even with reduced sodium soy sauce.
Hey Susan,
So sorry you found this to be too salty, please let me know if there is anyway I can help! xTieghan
These were delicious and easy to prepare! I’ll definitely be using this recipe again.
Hey Courtney,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
This is the second time I’ve made this recipe and just love it. I discovered the other “oven fried” chicken recipes at the bottom of the post and am excited to try them too.
Hey Trese,
I am so glad the recipe was enjoyed, thank you for making it! xTieghan