Korean Crunch Baked Chicken
 
 
Author:
Serves: 4
Ingredients
  • 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
Instructions
  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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/11/30/korean-crunch-baked-chicken/