Step 1

Chop the chicken to bite size pieces.

Step 2

Place the chicken in a bowl and season with salt, pepper, garlic, and egg. Let sit for at least an hour in the fridge to brine.

Step 3

After brining, add potato starch and water to the brined chicken then mix thoroughly. Add water gradually and check for consistency of the batter: Make sure it is not too thick that you can lift the bowl and not too thin that it’s too runny.

Step 4

Heat up the oil until 350F, and fry the chicken in batches for 5-6 minutes each.

Step 5

Remove the chicken from the oil and let rest for a couple of minutes.

Step 6

Smash the chicken to create air holes. Heat up the oil to 375F and place the chicken back for the second fry. Fry the chicken for 2 minutes.

Step 7

Remove the chicken from the oil and let cool in a wire rack.

Step 8

Make the sauce by combining gochujang, ketchup, soy sauce, sugar, garlic, and corn syrup.

Step 9

Simmer the sauce on low for a couple of minutes then quickly toss the fried chicken in the sauce.

Step 10

Plate, top with sesame seeds, and serve immediately. Enjoy!