2 recipes found
1. Add the chicken to a gallon size zip top bag. Pour the buttermilk over the chicken. Toss well to coat.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
3. Add the corn flake crumbs, flour, and a pinch of pepper to a medium sized bowl. Stir to combine.
4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through.
5. Meanwhile, make the Korean BBQ Sauce. In a small saucepan, combine the soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5-10 minutes, until the sauce has thickened slightly into more of a glaze. Remove from the heat.
5. Brush or drizzle the chicken generously with Korean BBQ Sauce. Sprinkle with sesame seeds and green onions. Serve warm Enjoy!
5. Brush or drizzle the chicken generously with
Serve warm Enjoy!
1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.
2. Dump the cornflake crumbs, parmesan, and pepper into a shallow bowl. In a separate bowl, beat the eggs, then add the chicken and toss well to coat.
3. Dredge the chicken through the crumbs, covering fully. Arrange the chicken to one side of the baking sheet. Drizzle with olive oil. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through.
4. In a small saucepan, combine the tamari/soy sauce, honey, Gochujang (Korean chili paste), rice vinegar, ginger, 2 cloves garlic, sesame oil, and 1/4 cup water. Bring to a boil over high heat. Simmer for 5 minutes, until the sauce has thickened into a glaze.
5. 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.
6. In a bowl, mix the sesame seeds, green onions, 1 clove of garlic, chili flakes, and a tiny pinch of salt. Serve the chicken, broccoli, and sauce with the sesame crunch mix. I love this over rice, but it's also great with french fries!