There's a reason why these crunchy, savory bites of fried chicken have gone viral! Korean fried chicken is double-fried and covered in a delectable, sticky gochujang sauce packed with flavor.
See my section on Salting Chicken Early. If possible, salt your chicken earlier in the day. If not, follow the rest of the recipe as is. It'll still be delicious.
Marinade the chicken in salt (only if you didn't salt the chicken beforehand. If you salted as per step 2, don't add more salt), pepper, rice wine, garlic, and ginger. Let sit for around 30 minutes.
Coat each piece in cornstarch.
Heat oil to around 350°F / 177°C. If you don't have a thermometer, you can check by sticking a wooden stick straight into oil and seeing if bubbles start to appear around the chopstick.
Fry the chicken in batches so you're not overcrowding. Each batch should take around 3 minutes to fry and become golden brown. Remove batch from oil and let sit on a paper towel to soak up the excess oils.
Let the oil heat back up between each batch since the removing of the chicken tends to bring the temperature back down.
After each batch has gone through a first frying, place the chicken back in for a second frying. This should take around another 2-3 minutes.
Make the gochujang sauce by mixing gochujang, honey, sesame oil, rice vinegar, soy sauce, and brown sugar. Heat up in a pan and stir until the mixture starts to thicken and bubble.
Toss fried chicken in sauce. Serve with chopped scallions and toasted white sesame seeds!