Ingredients
Chicken and Broccoli
- 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, to taste
- Extra virgin olive oil, for brushing and tossing
- 3 cups broccoli florets
Gochujang BBQ Sauce
- 1/2 cup tamari or 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 for sauce, 1 for topping)
- 2 tablespoons toasted sesame oil
- 1/4 cup water
Sesame Crunch Topping
- 3 tablespoons toasted sesame seeds
- 3 tablespoons chopped green onions
- Chili flakes, to taste
- Tiny pinch of salt
Optional Spicy Mayo
- 2 tablespoons chili paste
- 2 teaspoons ketchup
- 2 teaspoons toasted sesame oil
- 1/2 cup plain Greek yogurt or mayonnaise
- 1 teaspoon seasoned salt
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or lightly rubbing it with oil to prevent sticking.
- Prepare Breading: In a shallow bowl, mix crushed corn flakes, grated parmesan, salt, and black pepper. In another bowl, beat the egg, then add chicken cubes and toss well to coat completely.
- Coat Chicken and Arrange on Sheet: Dredge each egg-coated chicken piece thoroughly in the cornflake mixture. Arrange the coated chicken on one side of the baking sheet. Drizzle olive oil over the chicken. On the other side, place the broccoli florets and toss them with olive oil, salt, and pepper.
- Bake Chicken and Broccoli: Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender.
- Make Gochujang BBQ Sauce: While baking, combine tamari/soy sauce, honey, Gochujang, rice vinegar, grated ginger, 2 cloves grated garlic, toasted sesame oil, and 1/4 cup water in a small saucepan. Bring to a boil over high heat, then reduce to a simmer and cook for 5 minutes until the sauce thickens into a glaze.
- Toss Chicken in Sauce and Bake Again: Remove the broccoli from the baking sheet. Pour the prepared sauce over the chicken and toss well to coat each piece. Return the baking sheet to the oven and bake for an additional 5 minutes to bake the sauce onto the chicken.
- Prepare Sesame Crunch Topping: In a bowl, mix toasted sesame seeds, chopped green onions, 1 clove grated garlic, chili flakes, and a tiny pinch of salt.
- Serve: Serve the glazed Korean popcorn chicken and baked broccoli with the sesame crunch topping. This dish pairs wonderfully with steamed rice or French fries. Optionally, serve with spicy mayo for added flavor.
Notes
- For the spicy mayo, combine 2 tablespoons chili paste, 2 teaspoons ketchup, 2 teaspoons toasted sesame oil, and 1/2 cup plain Greek yogurt or mayonnaise. Season with 1 teaspoon seasoned salt. Store in the fridge for up to 1 week.
- Use tamari for a gluten-free option.
- Adjust the amount of Gochujang chili paste according to your spice preference.
- Crushing corn flakes finely helps create a crunchy coating similar to popcorn chicken.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
