Step 1: Prepare the Chicken

• Pat the chicken pieces dry with a paper towel to remove excess moisture.
• In a bowl, combine cornstarch, flour, baking powder, salt, black pepper, garlic powder, and onion powder.
• Slowly add cold water, stirring until a thick batter forms.
• Toss the chicken pieces in the batter until fully coated.

Step 2: First Fry for a Crispy Coating

• Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
• Fry the chicken in batches for 5-6 minutes until light golden brown.
• Remove and let it drain on a wire rack or paper towels.

Step 3: Second Fry for Extra Crunch

• Increase the oil temperature to 375°F (190°C).
• Fry the chicken a second time for 2-3 minutes until deep golden brown and extra crispy.
• Remove and let it rest while preparing the sauce.

Step 4: Make the Sweet & Spicy Sauce

• In a pan, heat sesame oil over medium heat.
• Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
• Stir in gochujang, honey, soy sauce, ketchup, rice vinegar, red pepper flakes, and water.
• Simmer for 2 minutes, then add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) to thicken.

Step 5: Coat the Chicken

• Add the crispy fried chicken to the sauce and toss until fully coated.
• Transfer to a serving plate and garnish with sesame seeds and green onions.

Step 6: Serve & Enjoy!

• Serve hot with steamed rice, pickled radish, or a cold beer.