Ingredients:

  • 1 kg (approx. 2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), cut into smaller portions
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) grated ginger
  • 2 cloves garlic, minced
  • 1/2 tsp (2.5 ml) ground black pepper
  • 1 tbsp (15 ml) rice wine vinegar (or apple cider vinegar)
  • 1 cup (120 g) all-purpose flour (or gluten-free all-purpose blend)
  • 1/2 cup (60 g) cornstarch (cornflour in the UK)
  • 1 tsp (5 ml) baking powder
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) ground white pepper (optional)
  • 2 tbsp (30 ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 tbsp (15 ml) grated ginger
  • 2 tbsp (30 ml) Gochujang (Korean chili paste)
  • 2 tbsp (30 ml) honey (or maple syrup)
  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) rice wine vinegar
  • 1 tbsp (15 ml) brown sugar
  • 1/4 cup (60 ml) water
  • 1 tbsp (15 ml) sesame oil
  • Sesame seeds, for garnish
  • Chopped green onions (scallions), for garnish
  • Vegetable oil, for frying (enough to submerge the chicken)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat evenly. Marinate for at least 30 minutes (or up to overnight in the fridge).
  2. In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper (if using).
  3. Dredge marinated chicken pieces in the flour mixture, ensuring they are fully coated. Shake off excess flour.
  4. Heat vegetable oil to 325°F (160°C) in a large pot or deep fryer. Fry chicken in batches for 6-8 minutes, until lightly golden. Don't overcrowd the pot. Remove chicken and place on a wire rack to cool slightly.
  5. Increase oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy. Remove and drain on the wire rack.
  6. Heat vegetable oil in a saucepan over medium heat. Add garlic and ginger, sauté until fragrant.
  7. Add Gochujang, honey, soy sauce, rice wine vinegar, brown sugar, and water to the saucepan. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
  8. Remove sauce from heat and stir in sesame oil. Add fried chicken to the sauce and toss to coat evenly.
  9. Sprinkle with sesame seeds and chopped green onions. Serve immediately.