Korean Fried Chicken (Yangnyeom Chicken)

Cut chicken thighs into bite-sized pieces. In a bowl, combine soy sauce, mirin, minced garlic, minced ginger, and black pepper. Add the chicken pieces, toss to coat, and let marinate for at least 15 minutes, or up to 30 minutes at room temperature.

In a large bowl, whisk together potato starch, all-purpose flour, and baking powder. In another bowl, whisk the egg with cold water. Add the egg mixture to the dry ingredients and mix until smooth, like a thick pancake batter. Dip the marinated chicken pieces into the batter, ensuring they are fully coated.

Heat a generous amount of vegetable oil in a deep pot or wok to medium-high heat (approx. 170°C / 340°F). Fry the chicken pieces in batches for 5-7 minutes until light golden brown and cooked through. Remove them from the oil and drain on paper towels.

Increase the oil temperature to high (approx. 180-190°C / 350-375°F). Fry the chicken pieces again for 2-3 minutes until deep golden brown and extra crispy. This double frying gives the characteristic crunchy texture. Remove and drain again on paper towels.

While the chicken is frying, prepare the sauce. In a saucepan, combine gochujang, soy sauce, rice vinegar, sugar (or honey), minced garlic, minced ginger, sesame oil, and water. Bring to a simmer over medium heat and cook for 2-3 minutes until thickened and sticky.

Add the freshly fried, crispy chicken pieces to the saucepan with the sauce. Quickly toss to coat all chicken pieces evenly with the sticky sauce. Remove from heat, sprinkle with toasted sesame seeds and chopped green onions. Serve immediately, delicious with rice or on its own.