2 Pounds (About 1 Kg) Chicken Wings Or Bone-in Chicken Pieces

1 Cup All-purpose Flour

1 Tsp Garlic Powder

1/2 Teaspoon Ginger Powder

1/2 Cup Cornstarch

1/2 Tsp Salt

1/2 Teaspoon Black Pepper

1/4 Cup Gochujang (Korean Red Pepper Paste)

2 Tablespoons Soy Sauce

Vegetable Oil, For Frying

Step: 1

In A Large Bowl, Combine The Flour, Cornstarch, Salt, Black Pepper, Garlic Powder, And Ginger Powder. Mix Well.

Step: 2

Pat The Chicken Wings Or Pieces Dry With Paper Towels. Place Them In The Bowl With The Flour Mixture And Toss To Coat Each Piece Evenly.

Step: 3

Heat Vegetable Oil In A Deep Fryer Or Large Pot To 350°f (175°c).

Step: 4

Carefully Add The Coated Chicken Pieces To The Hot Oil, A Few At A Time, To Avoid Overcrowding The Pot. Fry Them For About 10-12 Minutes, Or Until They Are Golden Brown And Crispy. Remove The Chicken From The Oil And Drain On A Wire Rack Or Paper Towels.

Step: 5

In A Separate Bowl, Combine Gochujang, Soy Sauce, Rice Vinegar, Honey Or Brown Sugar, Sesame Oil, Minced Garlic, And Grated Ginger. Stir Until Well Combined.

Step: 6

Place The Fried Chicken In A Large Bowl And Pour The Sauce Over It. Toss The Chicken Gently Until It Is Well Coated With The Sauce.

Step: 7

Sprinkle Toasted Sesame Seeds Over The Chicken, If Desired, And Garnish With Thinly Sliced Green Onions.

Step: 8

Serve The Korean Fried Chicken Immediately And Enjoy!