Korean Fried Chicken Recipe: Crispy Dakgangjeong Delight!

Ingredients

• 1 kg (2.2 lbs) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour (120g)
• 1/2 cup cornstarch (60g)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Vegetable oil or peanut oil, for frying (about 6-8 cups)
• 1/4 cup gochujang (Korean chili paste)
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for extra heat)
• Sesame seeds
• Chopped green onions