Korean Fried Chicken (Dakgangjeong): Double-Fried Bliss!

Ingredients

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 teaspoon (5ml) baking powder
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 1/2 cup (120ml) cold water
• Vegetable oil or Canola oil, for frying (enough to fill pot to 3 inches (7.6cm))
• 2 tablespoons (30ml) gochujang (Korean chili paste)
• 2 tablespoons (30ml) honey or corn syrup
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) brown sugar
• 1 tablespoon (15ml) minced garlic
• 1/2 teaspoon (2.5ml) ground ginger
• 1/4 teaspoon (1.25ml) red pepper flakes (optional, for extra heat)
• 1 tablespoon (15ml) sesame oil
• 2 tablespoons sesame seeds
• Chopped green onions (optional)