Yangnyeom Korean Fried Chicken

Cut chicken into desired pieces. Pat dry thoroughly with paper towels. Season with salt, black pepper, ginger powder, garlic powder, and soju (if using). Mix well and let marinate for at least 15 minutes at room temperature.

In a large bowl, whisk together all-purpose flour, corn starch, and baking powder. In a separate bowl, whisk the egg with cold water. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are fine. The batter should be slightly thick, like pancake batter.

Heat vegetable oil in a deep pot or Dutch oven to 325F (160C). Dip each piece of marinated chicken into the batter, ensuring it's fully coated, then carefully place into the hot oil. Fry in batches for 6-8 minutes, or until lightly golden and cooked through. Remove chicken and place on a wire rack to drain.

While the chicken is frying, combine all Yangnyeom sauce ingredients (gochujang, ketchup, soy sauce, rice vinegar, honey/corn syrup, brown sugar, minced garlic, grated ginger, gochugaru, sesame oil) in a small saucepan. Heat over medium-low heat, stirring constantly, until the sauce thickens slightly and sugar dissolves, about 3-5 minutes. Set aside.

Increase the oil temperature to 350F (175C). Once the oil is hot, return the first-fried chicken to the pot and fry for another 3-4 minutes, or until deeply golden brown and extra crispy. This double-frying technique is crucial for authentic Korean fried chicken crispiness. Remove and drain excess oil.

In a large mixing bowl, add the hot, crispy chicken. Pour the prepared Yangnyeom sauce over the chicken and toss gently but quickly until all pieces are evenly coated.

Transfer the sauced chicken to a serving platter. Garnish generously with toasted sesame seeds and chopped green onions. Serve hot and enjoy your homemade Yangnyeom Korean Fried Chicken!