Double-Fried Perfection: Korean Fried Chicken Recipe

Ingredients

• 1 kg (approx. 2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), cut into smaller portions
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) grated ginger
• 2 cloves garlic, minced
• 1/2 tsp (2.5 ml) ground black pepper
• 1 tbsp (15 ml) rice wine vinegar (or apple cider vinegar)
• 1 cup (120 g) all-purpose flour (or gluten-free all-purpose blend)
• 1/2 cup (60 g) cornstarch (cornflour in the UK)
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) ground white pepper (optional)
• 2 tbsp (30 ml) vegetable oil
• 2 tbsp (30 ml) Gochujang (Korean chili paste)
• 2 tbsp (30 ml) honey (or maple syrup)
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) rice wine vinegar
• 1 tbsp (15 ml) brown sugar
• 1/4 cup (60 ml) water
• 1 tbsp (15 ml) sesame oil
• Sesame seeds, for garnish
• Chopped green onions (scallions), for garnish
• Vegetable oil, for frying (enough to submerge the chicken)