Step 1

Add the chicken to a large mixing bowl along with the salt, white pepper, ginger, sesame oil, and 2 tablespoons of water. Mix thoroughly and set aside for 15 minutes.

Step 2

Meanwhile, make the coating. In a shallow bowl, combine the potato starch and panko. Sprinkle 2 tablespoons of water over the top, and mix with your hands. This creates some clumps in the dry mix to give more texture to the coating.

Step 3

Toss the chicken in the marinade once more to ensure the pieces are evenly moist. Dredge chicken pieces until they’re completely coated.

Step 4

Heat 4-5 cups of oil in a deep pot to 325°F/163°C. The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.

Step 5

Fry the chicken in batches until lightly golden, 2-3 mins for nuggets, 3-4 mins for tenders, 6-8 mins for whole wings, 4-6 mins for drumettes and flats, and 9-11 mins for drumsticks or bone-in thighs. Drain on a cooling rack placed over a sheet pan, and between batches, remove any particles left in the oil using a strainer.

Step 6

In a saucepan over medium low heat, add 2 tablespoons vegetable oil, along with the shallot, garlic, and dried chili peppers (if using, for optional spice). Cook for 3-4 minutes, stirring occasionally, or until the shallots are translucent. If using the dried chili peppers, you can de-seed them and chop them, or simply chop and include the seeds for an extra spicy kick. If you’d like to keep your sauce more mild, omit them entirely.

Step 7

Next, add the soy sauce, water, mirin, rice vinegar, light brown sugar, gochujang, and dijon mustard.

Step 8

Stir and bring the sauce to a simmer, stirring continuously (4-5 minutes). When the sauce has come to a simmer, remove from the heat, cover, and set aside to keep warm.

Step 9

For the second and final fry, bring the oil temperature up to 375°F/190°C. Fry the chicken in batches—1 minute for bone-in pieces and 30 seconds for boneless pieces. Drain on a cooling rack.

Step 10

Once you’ve fried all the chicken for the second time, add it to a large bowl, and pour the sauce over the top. Toss the chicken in the sauce until the pieces are well-coated. Sprinkle toasted sesame seeds on top if desired, and serve!