Ingredients

2 lb boneless skinless chicken thighs, cut into bite-sized pieces
1 tbsp ginger, finely grated
2 cloves garlic, finely grated
2 tbsp Korean rice wine (mirin or cooking rice wine)
1 tsp kosher salt
1/2 tsp black pepper
1 1/4 cups potato starch
1 tsp baking powder
Oil for frying

Yangnyeom Sauce

1/4 cup gochujang
3 tbsp ketchup
3 tbsp honey
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp water
4 cloves garlic, finely minced
1 tbsp sesame oil

Garnish

1 tbsp toasted sesame seeds
2 green onions, thinly sliced

Method

Combine chicken, ginger, garlic, rice wine, salt, and pepper. Marinate 1-4 hours.
Mix potato starch and baking powder in a large bowl.
Remove chicken from marinade, leaving a light coating of marinade on the meat.
Toss chicken thoroughly in the starch mixture until evenly coated.
Let rest 5 minutes, then dust lightly with additional potato starch if needed.
Heat oil to 325°F (165°C). Fry chicken in batches for 4-5 minutes until lightly golden.
Remove and rest 5 minutes.
Increase oil temperature to 375°F (190°C). Fry a second time for 2-3 minutes until deeply golden and crisp.
Meanwhile, combine gochujang, ketchup, honey, brown sugar, soy sauce, vinegar, water, garlic, and sesame oil in a saucepan.
Simmer over medium-low heat for 2-3 minutes until glossy and slightly thickened.
Toss hot chicken in sauce until evenly coated.
Garnish with sesame seeds and green onions.