The Chicken

1. Start by seasoning the chicken.
2. Toss it in a bowl with rice wine, ginger, salt, and pepper.
3. Let those flavors soak in while you prep everything else.
4. Next up, the starch. Coat each piece of chicken until it’s evenly dusted. This is what’ll give it that unbeatable crunch.
5. Heat your oil (about 175°C or 347°F is perfect).
6. Fry the chicken in batches, don’t overcrowd the pot!
7. After 3–5 minutes, when they’re cooked through and looking lightly golden, pull them out and drain them on some kitchen paper.
8. Scoop out any bits left in the oil and crank it back up to temp.
9. Fry the chicken again for 2–3 minutes.
10. The second fry makes all the difference, it’s where the real crisp magic happens.

The Sauce

1. While your chicken rests, make the sauce.
2. Mix tomato sauce, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil in a small pan.
3. Warm it up over medium heat, stirring until it’s bubbling gently. That’s it. So easy.

Serving

1. Now for the best part: combining everything.
2. Toss the double-fried chicken in a big bowl with the sauce. Don’t rush, make sure every piece gets coated.
3. Or, if you’re more into dipping, serve the sauce on the side. No wrong way to do it.
4. Sprinkle with sesame seeds and green onions and enjoy while it’s hot.
5. The crunch, the flavor, the sticky sauce, there’s nothing like it.

Leftovers?

If by some miracle you don’t eat it all, store it in the fridge for a couple of days. It won’t be as crispy, but cold fried chicken has its own kind of charm.