Korean Fried Chicken

1. Pat chicken dry. In a large bowl, whisk together potato starch, flour, baking powder, salt, and pepper. Toss chicken pieces in the mixture until fully coated. 2. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry chicken in batches for 6-8 minutes until light golden and cooked through. Remove and drain on a wire rack. 3. Increase oil temperature to 375°F (190°C). Fry chicken a second time for 2-4 minutes until deeply golden brown and crispy. Remove and drain. 4. In a saucepan, combine gochujang, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly. 5. Toss the double-fried chicken in the warm sauce until evenly coated. Serve immediately, optionally garnished with sesame seeds or chopped scallions.