Korean Fried Chicken Recipe

In a large bowl, mix together 4 tablespoons of corn starch, 2 teaspoons of kosher salt, and ½ teaspoon of baking powder. Add the chicken wings to the bowl and toss them until coated. Allow the wings to sit uncovered in the fridge for 30 minutes or overnight to develop flavor and texture.
In a small bowl, combine Gochujang, honey, sesame oil, soy sauce, grated garlic, rice vinegar, and toasted white sesame seeds. Add water to thin the sauce and set it aside.
In another large bowl, whisk together corn starch, potato starch, kosher salt, baking powder, and cold water. Adjust the mixture to a smooth batter and set aside.
In a large pot, heat vegetable oil until it shimmers, reaching about 350°F.
Coat half of the wings in the batter and fry for about 6 to 7 minutes, until light golden brown. Transfer to a wire rack to cool slightly.
Fry the wings again for another 6 to 7 minutes until crispy and golden brown. Remove from oil and drain excess oil on a lined plate.
Toss the fried wings with the sauce until fully coated.
Serve immediately, garnished with sesame seeds and thinly sliced scallions.