Instructions:
- Combine chicken pieces with all Marinade ingredients (Soy Sauce, Ginger, Garlic, Pepper). Mix well. Cover and refrigerate for at least 1 hour, or up to 4 hours.
- In a medium bowl, whisk together the Potato Starch, Flour, Baking Powder, and Salt. Slowly whisk in the ice-cold water until just combined. The batter should be thin and slightly lumpy—do not overmix.
- Heat the frying oil in a deep pot to 325°F (160°C). While the oil heats, take the marinated chicken pieces (shaking off excess marinade) and fully coat them in the batter. Work in small batches.
- First Fry: Carefully lower the battered chicken into the hot oil. Fry for 5–6 minutes, stirring gently once or twice, until the chicken is cooked through and a very pale golden colour. Remove and place on a wire rack to rest for at least 5 minutes.
- Second Fry: Increase the oil temperature to 375°F (190°C). Return the rested chicken to the hot oil in batches. Fry for an additional 1–2 minutes until the crust is deep golden brown and aggressively crisp. Remove and drain immediately.
- Make the Glaze: While the chicken rests after the second fry, combine all Glaze ingredients (Gochujang, Soy Sauce, Vinegar, Honey/Syrup, Sugar, Garlic, Water) in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 2–3 minutes).
- Toss and Serve: Place the piping hot, double-fried chicken into a large bowl. Pour the warm glaze over the chicken and toss quickly until every piece is evenly coated. Transfer immediately to a serving platter and garnish generously with toasted sesame seeds and sliced scallions.