Yangnyeom Korean Fried Chicken

Pat the chicken pieces very dry with paper towels. Season with salt, black pepper, and ginger powder if using. In a large bowl, whisk together the all-purpose flour, cornstarch/potato starch, and baking powder. Gradually add water, mixing until a smooth, pancake-like batter forms. Ensure there are no lumps.

Add the seasoned chicken pieces to the batter, tossing to coat each piece thoroughly. Make sure every piece is evenly covered with the batter. Set aside to rest for a few minutes while you prepare the oil.

Heat vegetable oil in a large deep pot or Dutch oven to 170°C (340°F). Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 6-7 minutes until lightly golden and cooked through. Remove and place on a wire rack to drain.

Increase the oil temperature to 185°C (365°F). Fry the chicken a second time, again in batches, for another 3-4 minutes until deeply golden brown and extra crispy. This double-frying technique is key for authentic Korean fried chicken texture. Remove and drain on a wire rack.

While the chicken is frying, prepare the sauce. In a saucepan, combine gochujang, soy sauce, rice vinegar, sugar, honey or corn syrup, minced garlic, and sesame oil. Bring to a gentle simmer over medium-low heat, stirring constantly, until the sugar dissolves and the sauce slightly thickens, about 3-5 minutes. Do not boil vigorously.

Once all the chicken is double-fried and crispy, add the hot chicken directly into the warm sauce. Toss quickly and thoroughly to coat every piece evenly. You can do this in the saucepan or in a large bowl. Serve immediately, garnished with toasted sesame seeds and chopped green onions.