Yangnyeom Chicken (Korean Fried Chicken)

First, prepare the chicken. Pat the chicken pieces completely dry with paper towels. Season them lightly with salt and pepper. In a large bowl, toss the chicken with the potato starch until every piece is evenly and thoroughly coated.

Heat about 2-3 inches of neutral oil in a deep, heavy-bottomed pot or Dutch oven to 325°F (160°C).

Carefully add a batch of chicken to the hot oil, being sure not to overcrowd the pot. Fry for about 8-10 minutes, until the chicken is cooked through and lightly golden. Remove the chicken and let it drain on a wire rack.

This next step is the secret to extra-crispy chicken: double frying. Increase the oil temperature to 375°F (190°C).

Fry the chicken for a second time, again in batches, for just 2-3 minutes until it becomes deeply golden brown and audibly crispy. Return the chicken to the wire rack to drain.

While the chicken is resting, make the sauce. In a saucepan or wok, combine the gochujang, ketchup, corn syrup (or honey), 2 tbsp soy sauce, 2 tbsp minced garlic, and 1 tsp minced ginger.

Heat the sauce over medium heat, stirring constantly, until it begins to bubble gently and thickens into a glossy glaze. This should only take a few minutes. Turn off the heat.

Add the hot, double-fried chicken to the pan with the sauce.

Quickly toss the chicken in the sauce until every piece is evenly coated in the sticky, delicious glaze.

Transfer the coated chicken to a serving platter. Garnish with crushed peanuts or toasted sesame seeds.

Serve immediately while it's hot and crispy. Enjoy with a side of pickled radish!