Description
Enjoy crispy, bite-sized chicken thighs baked on a sheet pan and coated in a bold, sweet, and spicy Korean-inspired sauce. This easy oven-baked Korean popcorn chicken recipe skips deep frying but still delivers maximum crispiness and flavor, perfect for a quick weeknight dinner or crowd-pleasing appetizer.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
Sauce & Garnish
- 1/3 cup Korean chili paste (gochujang)
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Preheat and prepare sheet pan: Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper to prevent sticking and help with easy cleanup.
- Coat the chicken: In a large bowl, toss the bite-sized chicken thigh pieces with the cornstarch until each piece is evenly coated. This will help create a crispy exterior when baked.
- Arrange and oil chicken: Spread the coated chicken pieces in a single layer on the prepared sheet pan. Drizzle the vegetable oil evenly over the chicken to aid browning and crisping.
- Bake until crispy: Place the sheet pan in the oven and bake for 20 to 25 minutes, flipping the chicken pieces halfway through cooking to ensure even crispiness and thorough cooking. The chicken should be cooked through and golden brown.
- Prepare the sauce: While the chicken bakes, combine gochujang, honey, soy sauce, minced garlic, rice vinegar, and grated ginger in a small saucepan. Whisk the ingredients together and simmer over low heat for 2 to 3 minutes until warmed through and slightly thickened.
- Coat chicken in sauce: Once the chicken is baked, either toss the chicken pieces in the prepared Korean sauce until fully coated or brush the sauce over the chicken for a lighter coating.
- Garnish and serve: Sprinkle sesame seeds and sliced green onions over the glazed chicken pieces. Serve immediately for the best texture and flavor, optionally over rice or wrapped in lettuce leaves.
Notes
- Adjust the balance of sweetness and heat by varying the amounts of honey or gochujang in the sauce according to your preference.
- This dish pairs wonderfully with steamed rice or can be served atop lettuce leaves for a refreshing wrap.
- For maximum crispiness, consume the chicken shortly after baking as it tends to soften when stored.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean-Inspired
