https://www.ricardocuisine.com/en/recipes/10652-korean-style-fried-chicken

Ingredients

• Chicken
  • 1 cup (250 ml) milk
  • 2 tbsp fresh ginger, chopped
  • 1 tbsp (15 ml) lime juice
  • 1/2 tsp salt
  • 1 garlic clove, chopped
  • 1 lb (450 g) boneless, skinless chicken thighs, halved (about 6 thighs)

• Sauce
  • 1/3 cup (75 ml) honey
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) water
  • 2 tbsp brown sugar
  • 2 tbsp roasted black and white sesame seeds
  • 2 tbsp (30 ml) fermented chili paste (gochujang), or more to taste (see notes)
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp (15 ml) rice vinegar
  • 1 garlic clove, chopped

• Coating
  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 3 tbsp potato starch or cornstarch
  • 1/2 tsp salt

• Green onion, thinly sliced, to taste
  • Vegetable oil, for frying

Preparation

• Chicken
  • In a bowl, combine all of the ingredients except for the chicken. Add the chicken and mix well to coat with the marinade. Cover and let marinate in the refrigerator for 1 hour or up to 24 hours.

• Sauce
  • In a small pot, bring all of the ingredients to a boil. Simmer over low heat for 5 minutes or until the sauce is thick and syrupy. Let cool and set aside in a large bowl.

• Coating
  • Preheat the oil in a deep fryer to 325°F (165°C). Line a baking sheet with a wire rack or paper towels.
  • Meanwhile, in a large bowl, combine the flour, starch and salt. Set aside.

1. Drain the chicken in a sieve placed over a bowl. Transfer the chicken to another baking sheet. Set the marinade aside.
2. Working one at a time, dredge the chicken pieces in the flour mixture, shaking off any excess. Dip into the reserved marinade. Drain and dredge a second time in the flour mixture, shaking off any excess. Set the chicken aside on a third baking sheet.
3. Fry 4 pieces of chicken at a time in the hot oil for 8 to 10 minutes, depending on the thickness of the meat, or until a thermometer inserted in the centre of the chicken reads 180°F (82°C), flipping the pieces over halfway through cooking. Watch out for splattering. Drain on the wire rack.
4. When ready to serve, increase the temperature of the fryer to 375°F (190°C). Fry half of the chicken pieces at a time for 2 to 4 minutes or until very crispy and nicely browned (see note). Drain on the wire rack.
5. Place the chicken in the large bowl of cooled sauce and toss to coat well. Transfer to a serving dish. Sprinkle with green onion. Serve with rice and Ginger-Marinated Cucumbers, if desired.