Ingredients:

  • 1 kg (approximately 2.2 lbs) bone-in, skin-on chicken pieces (thighs and drumsticks preferred)
  • 1 tablespoon soy sauce (tamari or gluten-free soy sauce for gluten-free)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon black pepper
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup (60ml) gochujang (Korean chili paste)
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (tamari or gluten-free soy sauce for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/4 cup (60ml) water
  • Vegetable oil or canola oil, for deep frying (approx. 4 cups)
  • Sesame seeds (Optional)
  • Chopped green onions (scallions) (Optional)

Instructions:

  1. Combine marinade ingredients in a large bowl. Add chicken and toss to coat. Marinate for at least 30 minutes (or up to overnight in the fridge).
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper.
  3. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated. Shake off excess.
  4. Heat oil to 325°F (160°C). Fry chicken in batches, being careful not to overcrowd the pot. Fry for 8-10 minutes, until lightly golden. Remove and place on a wire rack to drain.
  5. Increase oil temperature to 375°F (190°C). Fry the chicken a second time for 3-5 minutes, until golden brown and crispy. Remove and place on a wire rack to drain.
  6. In a saucepan, whisk together all glaze ingredients. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze thickens slightly and coats the back of a spoon.
  7. Add the fried chicken to a large bowl. Pour the gochujang glaze over the chicken and toss to coat evenly.
  8. Sprinkle with sesame seeds and chopped green onions, if desired. Serve immediately.