Ingredients:

  • 1 kg (2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs)
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp rice wine (or dry sherry)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup cornstarch (60g)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1/4 cup gochujang (Korean chili paste)
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1 tsp gochugaru (Korean chili flakes, optional for extra heat)
  • 1/4 cup water
  • 1 tbsp toasted sesame seeds, for garnish
  • Chopped green onions, for garnish
  • Vegetable oil, for frying (enough to submerge chicken pieces)

Instructions:

  1. Combine marinade ingredients in a bowl, add chicken, and toss to coat. Marinate for at least 30 minutes (or longer in the fridge).
  2. Mix together the flour, cornstarch, baking powder, salt, and pepper in a shallow dish.
  3. Dredge each piece of chicken in the breading mixture, ensuring it's fully coated.
  4. Heat oil to 325°F (160°C). Fry chicken in batches until lightly golden and cooked through (about 8-10 minutes). Remove to a wire rack.
  5. Increase oil temperature to 375°F (190°C). Fry chicken again for 2-3 minutes, until deep golden brown and extra crispy. Remove to a wire rack.
  6. In a skillet or wok, heat oil over medium heat. Sauté garlic and ginger until fragrant.
  7. Add gochujang, honey, soy sauce, rice vinegar, sesame oil, brown sugar, gochugaru (if using), and water. Simmer until slightly thickened.
  8. Add the double-fried chicken to the sauce and toss until evenly coated.
  9. Sprinkle with sesame seeds and chopped green onions. Serve immediately.