Korean Spicy Fried Chicken with Gochujang Sauce and Steamed Rice

1.Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the potato starch, flour, salt, and pepper.

2.In a separate bowl, whisk the beaten egg. Dip each chicken piece into the egg, then dredge it thoroughly in the starch mixture, ensuring it's fully coated.

3.Heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 175°C (350°F).

4.Carefully add the coated chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack.

5.While the chicken is frying, prepare the sauce. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and water.

6.Cook over medium heat, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.

7.Once all chicken is fried, return it to the pot with the sauce. Toss gently to coat each piece evenly.

8.Serve the Korean spicy fried chicken immediately with freshly steamed rice. Garnish with toasted sesame seeds and chopped green onions.