Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 cup potato starch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 cups neutral oil for frying
  • 3 tbsp Gochujang
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tbsp unsalted butter
  • 1 tbsp toasted sesame seeds
  • 2 scallions, thinly sliced

Instructions:

  1. Pat the chicken dry with paper towels. Toss the chicken pieces in a bowl with salt, pepper, and garlic powder.
  2. Combine cornstarch and potato starch. Coat each piece of chicken thoroughly, shaking off any excess powder.
  3. Heat oil to 325°F (163°C). Fry the chicken in batches for 5–7 minutes until pale golden.
  4. Remove the chicken and place it on a wire rack. Let it rest for 5 minutes.
  5. Raise the oil temperature to 375°F (190°C). Return the chicken to the oil for 2–3 minutes until it reaches a deep mahogany color and the coating feels rigid.
  6. In a saucepan over medium heat, melt the butter. Stir in Gochujang, honey, soy sauce, vinegar, garlic, and ginger.
  7. Simmer for 2–3 minutes until the sauce bubbles and thickens into a glossy glaze.
  8. Add the double-fried chicken to the pan and toss rapidly on high heat for 30 seconds to coat.
  9. Transfer to a platter and immediately sprinkle with sesame seeds and scallions.