Korean Fried Chicken

serves 8

• oil, for frying
• 1 1/2 cups flour
• 1 1/2 cups cornstarch
• 2 Tbsp garlic powder
• 1 tsp ground ginger (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups water
• 2 lb (910 g) pargiyot, cubed
• scallions and sesame seeds, for garnish

Sauce

• 1/2 cup water
• 1/2 cup gochujang
• 1/4 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 1 Tbsp rice vinegar

Combine the sauce ingredients in a small saucepot and simmer for 10 minutes, until reduced and sticky. Set aside.

Preheat oil to 350°F (175°C) in a large pot.

Combine flour, cornstarch, garlic powder, ginger, if using, salt, and pepper in a bowl. Mix well.

Transfer 1 cup of the flour mixture to another bowl and combine with water, creating a thin mixture. Drizzle 1/2 cup of this mixture back into the flour and mix gently, creating small clumps. Dip the chicken into the wet flour, then the dry flour, not pressing any bits in.