Korean Fried Chicken with Sweet and Spicy Korean Chili Paste Glaze

1.In a large bowl, season the chicken wings with salt and black pepper. Set aside.

2.In a separate mixing bowl, combine the all-purpose flour, cornstarch, and baking powder. Gradually whisk in the cold water until you achieve a smooth batter with a consistency slightly thicker than pancake batter.

3.Heat vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain accurate temperature.

4.Dip each chicken piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry the chicken in batches to avoid overcrowding, cooking for about 6-7 minutes until the coating is light golden and the chicken is cooked through. Remove and drain on a wire rack or paper towels.

5.Increase the oil temperature to 375°F (190°C) for the second fry. Return the chicken pieces to the hot oil and fry again for 2-3 minutes until the coating is deeply golden and extra crispy. Drain on a wire rack or paper towels.

6.While the chicken is frying, prepare the Korean chili paste glaze. In a small saucepan over medium heat, combine Korean chili paste (gochujang), soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Stir frequently and simmer gently for 3-5 minutes until the sauce thickens slightly. Remove from heat.

7.Place the double-fried chicken in a large mixing bowl. Pour the warm Korean chili paste glaze over the chicken and toss gently to coat each piece evenly.

8.Transfer the glazed chicken to a serving platter. Garnish with toasted sesame seeds and thinly sliced green onions.

9.Serve immediately for the best crunch and flavor, accompanied by pickled radish or steamed rice if desired.