Ingredients

Method

1. 1

   Start with 500g of chicken thigh. Trim off any excess fat.

2. 2

   Chop the chicken into bite-sized pieces.

3. 3

   Place the chicken pieces into a large bowl.

4. 4

   To the bowl with the chicken, add salt, 1 tablespoon of minced garlic, black pepper, one egg, and potato starch.

5. 5

   Mix the ingredients together.

6. 6

   Gradually add a little bit of water and mix until the batter is thick but still flows slightly. If it's too thick (the whole bowl lifts when you pull up a piece), add a little more water until you reach the desired consistency.

7. 7

   Heat 2 quarts of oil in a pot over high heat.

8. 8

   Carefully place the battered chicken pieces into the hot oil one by one. Fry away from yourself to avoid splashes.

9. 9

   Fry for about 5 minutes until lightly golden.

10. 10

    Remove the chicken from the oil and place it in a bowl lined with paper towels to drain.

11. 11

    In a separate bowl, combine gochujang, soy sauce, 1.5 tablespoons of minced garlic, ketchup, sugar, and corn syrup.

12. 12

    Mix well until the sauce is smooth. (Note: If you don't have corn syrup, you can substitute it with more sugar).

13. 13

    Before the second fry, shake or gently beat the chicken pieces in the bowl. This creates air pockets for extra crispiness.

14. 14

    Return the chicken to the hot oil and fry for another 2 to 3 minutes until golden brown and extra crispy.

15. 15

    Remove the chicken and let it drain.

16. 16

    Pour the prepared sauce into a large pan or wok over medium heat.

17. 17

    Heat the sauce for about a minute until it starts to bubble slightly.

18. 18

    Add the double-fried chicken to the pan.

19. 19

    Toss the chicken quickly to coat it evenly in the sauce.

20. 20

    Transfer the sauced chicken to a serving plate.

21. 21

    Garnish with sesame seeds and serve immediately.