Crispy Korean Fried Chicken

Instructions

1. Prepare the chicken
   In a large bowl, combine potato starch, flour, salt, pepper, and garlic powder. In a separate bowl, beat the eggs. Dip each chicken piece in the beaten eggs, then coat thoroughly in the starch mixture. Place coated chicken on a wire rack and let sit for 10 minutes to help coating adhere.
2. First fry
   Heat oil in a large, deep pot or wok to 340°F (170°C). Working in batches, fry the chicken for 5-6 minutes until lightly golden. Remove and drain on paper towels or a wire rack. Allow chicken to rest for 2-3 minutes.
3. Second fry for extra crispiness
   Increase oil temperature to 375°F (190°C). Return chicken to the hot oil in batches and fry for an additional 2-3 minutes until deeply golden and extremely crispy. Remove and drain again on paper towels or a wire rack.
4. Prepare the sauce
   While chicken is resting, combine gochujang, honey, brown sugar, soy sauce, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened, stirring frequently to prevent burning.
5. Coat the chicken
   Transfer the hot sauce to a large bowl. Add the fried chicken and toss until each piece is evenly coated with the sticky, spicy sauce. Work quickly while the chicken is still hot.
6. Serve and garnish
   Transfer the glazed chicken to a serving platter. Sprinkle with toasted sesame seeds. Serve immediately while hot and crispy, with pickled radish or kimchi on the side if desired.