Sheet Pan Korean Popcorn Chicken

• portions: 6 servings
• temps total: 40 minutes

Ingrédients

2 pounds boneless chicken breasts, cut into 2 inch cubes

1 egg

3 cups finely crushed corn flakes

2 tablespoons grated parmesan

salt and black pepper

extra virgin olive oil, for brushing

3 cups broccoli florets

spicy mayo, for serving (optional, see notes)

1/2 cup tamari/soy sauce

2 teaspoons honey

1-2 tablespoons Gochujang (Korean chili paste)

2 tablespoons rice vinegar

1 inch fresh ginger, grated

3 cloves garlic, grated

2 tablespoons toasted sesame oil

3 tablespoons toasted sesame seeds

3 tablespoons chopped green onions

chili flakes

Instructions

1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.

2. Dump the cornflake crumbs, parmesan, and pepper into a shallow bowl. In a separate bowl, beat the eggs, then add the chicken and toss well to coat.

3. Dredge the chicken through the crumbs, covering fully. Arrange the chicken to one side of the baking sheet. Drizzle with olive oil. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.

4. In a small saucepan, combine the tamari/soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, 2 cloves garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5 minutes, until the sauce has thickened into a glaze.

5. Remove the broccoli from the sheet pan. Pour the sauce over the chicken and toss the chicken up in the sauce. Bake another 5 minutes, until the sauce is baked onto the chicken.

6. In a bowl, mix the sesame seeds, green onions, 1 clove of garlic, chili flakes, and a tiny pinch of salt. Serve the chicken, broccoli, and sauce with the sesame crunch mix. I love this over rice, but it's also great with french fries!

Nutrition

• Calories: 341 kcal