Korean Fried Chicken (Dakgangjeong)

Steps

1. Cut the boneless skinless chicken thighs into bite-sized pieces.
2. Season the chicken with salt, pepper, ginger, and garlic. Mix well.
3. Let the seasoned chicken marinate (optional: soak in milk for 20 to 30 minutes).
4. In a saucepan, combine soy sauce, rice wine (mirin), sesame oil, apple cider vinegar, brown sugar, pepper, Korean oligo syrup, gochujang, and ketchup.
5. If boosting spiciness, add gochugaru or dried red chili peppers to the sauce mixture.
6. Bring the sauce to a boil, then reduce heat to medium-low and let it simmer until slightly thickened (about 3 minutes).
7. Turn off the heat for the sauce.
8. Dredge each piece of chicken in potato starch one at a time, ensuring a thin crust forms.
9. Heat vegetable oil to 325–330°F. Test with cornstarch; if it sinks and comes up quickly, it's ready.
10. Fry the chicken in batches until lightly golden brown (about 3-4 minutes). Remove and drain on a rack or paper towel.
11. Reheat oil to 325°F for the second frying.
12. Deep fry the chicken again until really nicely golden brown. Remove and let rest and drain.
13. While the chicken rests, reheat the sauce in a separate pan.
14. Add the fried chicken to the simmering sauce and mix well to ensure every piece is coated.
15. Garnish with sesame seeds or other nuts/seeds (like peanuts) before serving.