sheet pan korean popcorn chicken

Ingredients

chicken

• 2 lbs. boneless chicken breasts, cut into 2 inch
• 1 ct. egg
• 3 c. finely crushed corn flakes
• 2 Tbsp. grated parmesan
• salt and black pepper
• extra virgin olive oil, for brushing
• 3 c. broccoli florets
• spicy mayo, for serving (optional, see notes)

gochujang sauce

• 1/2 c. tamari/soy sauce
• 2 tsp. honey
• 1-2 Tbsp. Gochujang (Korean chili paste)
• 2 Tbsp. rice vinegar
• 1 in. fresh ginger, grated
• 3 ct. cloves garlic, grated
• 2 Tbsp. toasted sesame oil
• 3 Tbsp. toasted sesame seeds
• 3 Tbsp. chopped green onions
• chili flakes

Directions

prep baking sheet:

• preheat the oven to 450° f.
• line a baking sheet with parchment paper or rub with oil.

make dredge:

• dump into shallow bowl:
  • 3 c. cornflake crumbs
  • 4 tbsp. parmesan
  • pepper

prep chicken:

• in a separate bowl:

  • beat 1 egg
  • add 2 lbs. 3 in. chicken breast
  • toss well to coat

• dredge the chicken through the crumbs, covering fully.

• arrange the chicken to one side of the baking sheet.
• drizzle with olive oil.

prep veges:

• toss 3 c. broccoli with olive oil, salt, and pepper.
• add to the other side of baking sheet.

bake:

• bake 15-20 minutes until the chicken is cooked through.

prep sauce:

• in a small saucepan, combine:

  • 1/2 c. tamari/soy sauce
  • 2 tsp. honey
  • 1 Tbsp. gochujang (korean chili paste)
  • 2 Tbsp. rice vinegar
  • 1 in grated ginger
  • 2 ct. grated garlic
  • 2 Tbsp. sesame oil
  • 1/4 c. water

• bring to a boil over high heat.

• simmer for 5 minutes, until the sauce has thickened into a glaze.

finish baking:

• 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.

prep crunch mix:

• in a bowl, mix:
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. green onions
  • 1 ct. grated garlic
  • chili flakes
  • pinch of salt.

serve:

• serve the chicken, broccoli, and sauce with the sesame crunch mix.