Korean Fried Chicken

	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
	2 Tablespoons Rice Vinegar		2 Tablespoons Honey Or Brown Sugar
	1 Tablespoon Sesame Oil		2 Cloves Garlic, Minced
	1 Teaspoon Grated Ginger		1 Tablespoon Toasted Sesame Seeds
	Thinly Sliced Green Onions, For Garnish

	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!