Place your chicken pieces into a large bowl (0:20). Coat them entirely with gochujang, yellow mustard, sweet pickle juice, a handful of cornstarch, and a light sprinkling of your ginger powder, garlic powder, onion powder, and white pepper (0:48). Massage the flavor deeply into the meat and let it rest (0:20). Pro-Tip: Do not skip the marinade! This step infuses structural juiciness and deep flavor directly into the meat grains so the chicken tastes excellent even without sauce (1:47).
Step 2: Add the Egg Binder
Crack 2 large eggs directly into your marinated chicken bowl. Mix them entirely by hand until every piece of meat is slick, slippery, and fully covered in a wet glaze (1:24). [1]
Step 3: Whisk the Dry Dredge
In a clean, dry bowl, weigh out 150g of potato starch, 30g of cornstarch, 30g of all-purpose flour, and 30g of tapioca starch. Whisk in 7g of baking soda along with 2 tablespoons each of ginger powder, garlic powder, onion powder, and white pepper. Blend this flour combination thoroughly until uniform (4:23).
Step 4: Dredge and Rest the Chicken
Take one wet chicken piece at a time and drop it into the dry dredge mixture (5:11). Press the dry powder firmly and patiently into every single crevice of the meat to guarantee massive crunch coverage (5:11). Lay the coated chicken on a clean surface and let it rest for a few minutes while you bring your frying oil up to heat (5:30).
Step 5: The First Fry
Drop the rested chicken carefully into a pot of clean hot cooking oil. Fry for exactly 7 minutes (6:36). This initial blast crisps up the outer starches and locks the exterior framework into place (9:06). Remove the chicken and let it rest briefly.
Step 6: The Second Fry
Drop the chicken pieces back into the hot oil for a secondary fry lasting another 7 minutes (6:36). Do not skip this step! This second deep fry forces deep pocket moisture out of the interior flesh, ensuring the coating remains insanely crunchy even after it gets doused in sticky sauce (9:14).
Step 7: Build the Glaze Sauce
In a saucepan over medium heat, sauté 3 pressed garlic cloves in 2 tablespoons of vegetable oil. Whisk in 80g of ketchup, 105g of rice syrup, 32g of apple cider vinegar, 60g of gochujang, 18g of soy sauce, and 18g of sugar. Whisk continuously until the mixture comes to a gentle simmer and glazes into a shiny, unified sauce (11:28).
Step 8: Toss and Serve
Place your hot, double-fried chicken into a large mixing bowl (11:28). Pour the warm, glistening red glaze entirely over the crispy skin and toss vigorously until every surface is covered (11:28). Serve immediately while roaring hot (12:38).
While we talk about cookies, check out our delicious cookie recipe!
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