👨‍🍳 Step-by-Step Instructions

🛒 Ingredients

• Chicken: 1 Whole Chicken (cut into pieces) or 1.5 lbs boneless thighs
• Marinade: 1 tsp Salt, 1/2 tsp Black Pepper, 1 tbsp Minced Garlic, 1 tsp Minced Ginger
• Batter: 1 cup Potato Starch (Crucial for the crunch!), 1/4 cup Frying Mix
• Sticky Glaze (Yangnyeom): 3 tbsp Gochujang (Korean Chili Paste), 3 tbsp Ketchup, 2 tbsp Soy Sauce, 2 tbsp Minced Garlic, 4 tbsp Corn Syrup or Honey, 1 tbsp Sugar, 1 tbsp Strawberry Jam (Secret ingredient for gloss!)
• Garnish: Crushed Roasted Peanuts, Toasted Sesame Seeds

👨‍🍳 Cooking Instructions

1. Marinate: Wash the chicken pieces and pat them completely dry. Massage the chicken thoroughly with salt, black pepper, minced garlic, and ginger. Let it sit in the fridge for at least 30 minutes.
2. Powder Coating: Add the potato starch to a large bowl. Toss the marinated chicken pieces in the starch until every crevice is heavily coated. Shake off excess powder.
3. First Fry (Cooking): Heat neutral frying oil to 160°C (320°F). Deep fry the chicken in batches for exactly 10 minutes. Do not overcrowd the pot. Remove and let them rest on a wire rack for 5 minutes (this draws out the moisture).
4. Second Fry (Crunching): Raise the oil temperature to 180°C (350°F). Fry the rested chicken again for 3 to 5 minutes until incredibly golden and crispy. Transfer to a clean wire rack.
5. Simmer the Glaze: In a wide pan, combine Gochujang, ketchup, soy sauce, garlic, corn syrup, sugar, and jam. Bring to a gentle simmer over medium-low heat until it becomes sticky and bubbly. Turn off the heat.
6. The Toss: Immediately add the piping hot, double-fried chicken into the pan with the glaze. Toss vigorously until every piece is gloriously coated. Sprinkle heavily with crushed peanuts and sesame seeds.