Korean Twice-Fried Chicken with Sweet and Spicy Gochujang Glaze

1.Pat the chicken pieces dry with paper towels. Season evenly with salt and black pepper.

2.In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add cold water while whisking until you achieve a smooth, slightly thick batter.

3.Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 175°C (350°F).

4.Dip each chicken piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, cooking for 6-7 minutes until the chicken is cooked through but not yet deeply golden. Remove and drain on a wire rack or paper towels.

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

6.While the chicken is frying, prepare the glaze. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. Stir frequently and simmer for 3-4 minutes until the sauce thickens slightly. Remove from heat.

7.Place the twice-fried chicken in a large mixing bowl. Pour the warm gochujang 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 crispy texture, accompanied by pickled radish or steamed rice if desired.