Korean Fried Chicken

Pat chicken completely dry with paper towels — this is non-negotiable. Season with salt, pepper, and garlic powder. Toss to coat evenly. Let stand at room temperature for 30 minutes, or refrigerate uncovered for up to 2 hours for a drier surface and crispier result. The drier the surface, the crispier the crust.

Whisk potato starch and flour together in a wide bowl. Add cold water and mix until a thin, lumpy batter forms — do not overmix. The batter should be thinner than pancake batter and slightly lumpy. Add the seasoned chicken pieces and toss to coat thoroughly. Some pieces will have a thin, irregular coat; others will have drips and ridges — this inconsistency creates the craggly, ultra-crispy surface. Let battered chicken rest 5 minutes.

Heat oil to 330 F (165 C) in a deep pot. Fry the battered chicken in uncrowded batches for 8-10 minutes until lightly golden and cooked through. Remove and drain on a wire rack — not paper towels. Rest 10 minutes. Increase oil temperature to 375 F (190 C). Fry the same pieces a second time for 3-4 minutes until they turn deep amber-gold and audibly crackle when lifted from the oil. Remove and drain immediately.

Combine gochujang, honey, brown sugar, garlic paste, soy sauce, sesame oil, and rice vinegar in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves and the sauce barely simmers — about 2 minutes. Do not boil. Working quickly, add the double-fried chicken to a large bowl and pour the warm sauce over. Toss rapidly to coat every piece. Garnish with sesame seeds and scallions. Serve within 5 minutes — the crust stays crisp for about 10 minutes after saucing.