Korean Crunch Baked Chicken

I can’t believe this.

I completely forgot to post this recipe on my blog and was 100% certain that I did. How did I know this? Well, I went to search for the recipe and guess what? It wasn’t there..duh.

This is one of the best chicken recipes I have ever made. In fact, it’s so good I have put it into a regular recipe round up on almost a weekly basis. Okay, I know I always say this or that is THE BEST ever but I kid you not….this is THE BEST CHICKEN EVER.

Oh, and I have also made an exception to one of my very staunch chicken eating rules. I NEVER eat the skin. Yes, that’s right. Chicken skin usually grosses me out to a point of no return. Unlike some of my favourite family members who vie for the skin at the table, I’m a chicken skin opposer.

So, what’s my excuse now? I cannot and will not resist this skin. IT IS SIMPLY TOO DAMN GOOD.

The second you sink your teeth into one of these chicken pieces you’re basically a done deal. Game over. Finished.

What’s the good news? I have some.

This chicken is BAKED and not fried. YEP. A crispy, crunchy irresistible piece of chicken pulka heaven. What’s a pulka? Not to be confused with a POLKA, which a Polish dance I can actually do.

A pulka is yiddish term for a chicken leg. Or for that matter any legs that look like pulkas. You can have fat pulkas or skinny pulkas – a leg is a leg.

That lends to me thinking that since these were technically not fried they are healthyish. What I mean by that is – healthy enough to get the green light on the guilty indulgence of consuming the skin. I know my rational is stupid and this is the part where I try convincing myself that I’m doing the right thing by eating it. Did it work? Not sure, but who cares.

So, let’s have a little chat about fried chicken. To be honest, I can’t remember the last time I actually had a “real” piece of fried chicken (AKA KFC style) That used to be my mom’s favourite treat when she was more mobile. She would drive to the local mall, do a little shopping and then head to the food court for some KFC. I’m not joking here. If she had a craving, her wishes were fulfilled and then she would confess her fried chicken crimes to me afterwards.

Now as for me, I really watch my diet and anything fried that passes my lips will undoubtably land on my hips. BUT…in a perfect world (without worrying about the accumulation of calorie intake), my diet would consist of KFC, HAAGEN DAZ, BURGER KING and anything deep fried and not lightly stir fried. Since that’s not ever going to happen this chicken is as close to perfection for a cheat treat.

It also eliminates my “fear of frying” which is similar to my “fear of baking with yeast” but not as intimidating. Anyone else have a fear of frying or is it only me that is scared of big pots of boiling oil?

They key to tricking yourself into thinking that these are fried is the coating on the chicken. The next trick is ensuring the you spray each piece well with non-stick cooking spray. That spray is the answer to all your non-fried dreams.

Then boom-bang, you have a “faux fry” without the extra calories or mess.

I’m so excited about sharing this recipe with you on here. I just know you are going to LOVE it and I also know you won’t be able to resist eating the whole dang piece of chicken, crispy skin and all.

Korean Crunch Baked Chicken
Serves: 4
  • 8 chicken drumsticks or 2 lbs drumettes
  • 1 cup all purpose flour
  • ½ cup corn flake crumbs
  • 1½ cups panko breadcrumbs
  • 2 extra large eggs
  • 2 tablespoons water
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon each kosher salt and black pepper
  • Avocado oil or olive oil spray
  • For the sauce:
  • 1 tablespoon fresh ginger, minced
  • 2 garlic cloves, minced
  • ⅓ cup gochujang sauce (I used PC Memories of Seoul or you can use Sweet Chili Sauce)
  • ¼ cup honey
  • 2 tablespoons light soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • toasted sesame seeds and chives for garnish
  1. Heat your oven to 425F and line a rimmed baking sheet with foil and place a wire rack on top and spray with olive oil.
  2. Set up your breading station with eggs beaten with water in one bowl and cornflake / panko crumbs mixed in another bowl (a shallow bowl works best here. Place flour in a zip bag and add seasonings. Then toss in the chicken pieces into the bag, zip and shake well.
  3. Start with a dip in egg wash, then coating in crumbs.Transfer the coated chicken to the wire rack.
  4. Set each piece on the baking rack and spray the chicken with olive oil.
  5. Bake chicken for 25 minutes. Flip and respray the chicken. Continue baking for another 25 minutes or until brown and crispy.
  6. While the chicken is baking make the sauce.
  7. In a small sauce pan over medium heat combine the ginger, garlic, gochujang, honey, soy sauce, rice wine vinegar and sesame oil. Bring to a simmer, lower the heat and cook for about 5 minutes. Turn off heat and set aside.
  8. When chicken is done pour sauce over each piece. If using wings toss all drumettes in sauce a a large bowl. Garnish and serve immediately.



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  1. This korean chicken is sooooooo good. I will make it again. Served with rice and broccolini.

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