In a bowl, combine the chicken pieces, such as wings, drumettes, and drumsticks. Add ginger, garlic, black pepper, gochujang, and salt. Mix everything well
In a tray, combine cornstarch or potato starch, and season it with black pepper and salt
Coat the chicken wingettes, drumettes, and drumsticks well in the flour mixture until they are fully coated and ready for frying
In a wide pan, pour oil and heat it over medium heat. Once the oil is hot enough, add the chicken wingettes and drumettes, taking care not to overcrowd the pan
Fry them for about 5 to 6 minutes until they turn golden in color. Flip them occasionally for even cooking. The cooking time may vary depending on the size and thickness of the wings
Remove the fried chicken drumettes and wingettes from the oil and reserve them for later use
Add chicken drumsticks to hot oil and fry for 10-12 minutes until golden, flipping occasionally for even cooking. Cooking time may vary based on size and thickness
Remove the fried chicken drumsticks from the oil and set them aside
Wait for oil to reach medium-high heat. Add previously fried drumettes and wingettes and fry for 4-5 minutes until golden brown
Add fried drumsticks back into oil and fry for 6-7 minutes until golden brown. Double-frying ensures prolonged crispiness of the chicken's exterior
To make the sauce, heat a pan over medium heat and add sesame oil. Add ginger, garlic, and dry red chili to the pan and sauté until they become aromatic
Add brown sugar, chili paste, ketchup, soy sauce, rice vinegar, and honey to the pan. Mix everything well and allow the sauce to turn thick
Now, add the double-fried chicken to the sauce and coat them evenly. Finally, garnish with sesame seeds and green onions. Serve immediately
You can enjoy this sweet, spicy, and crispy Korean fried chicken as an appetizer or main course. Serve it with white rice, jasmine rice, pickles, or salads of your choice