Classic Korean fried chicken has two factors that make it different. It typically uses Korean potato starch in the dredge, and it’s fried twice. This is my spin on it because I can’t find Korean potato starch with a hechsher and frying twice just isn’t happening — frying it once gets it crispy enough for us!

serves 8

• oil, for frying
• 1 1/2 cups flour
• 1 1/2 cups cornstarch
• 2 Tbsp garlic powder
• 1 tsp ground ginger (optional)
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups water
• 2 lb (910 g) pargiyot, cubed
• scallions and sesame seeds, for garnish

Sauce

• 1/2 cup water
• 1/2 cup gochujang
• 1/4 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp sesame oil
• 1 Tbsp rice vinegar

Combine the sauce ingredients in a small saucepot and simmer for 10 minutes, until reduced and sticky. Set aside.

Preheat oil to 350°F (175°C) in a large pot.

Combine flour, cornstarch, garlic powder, ginger, if using, salt, and pepper in a bowl. Mix well.

Transfer 1 cup of the flour mixture to another bowl and combine with water, creating a thin mixture. Drizzle 1/2 cup of this mixture back into the flour and mix gently, creating small clumps. Dip the chicken into the wet flour, then the dry flour, not pressing any bits in.

Once all pieces are coated, fry in batches for 10 minutes per batch, until the chicken is golden brown.

Gently toss in sauce, garnish with scallions and sesame seeds, and serve.