In a bowl, combine the flour, cornstarch, salt, black pepper, and garlic powder.

In another bowl, whisk together the eggs and cold water. Dip each chicken piece into the wet mixture, then coat evenly with the seasoned flour mixture.

Heat vegetable oil to 350°F (175°C) and fry the chicken for 8–10 minutes until lightly golden. Remove and let rest for 5 minutes.

Increase the oil temperature to 375°F (190°C) and fry the chicken again for 2–4 minutes until extra crispy and deep golden brown. Drain on a wire rack.

Meanwhile, combine the gochujang, ketchup, honey, soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a small saucepan. Cook over medium heat for 2–3 minutes, stirring until smooth and slightly thickened.

Toss the hot fried chicken in the Korean sauce until evenly coated.

Garnish with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy. 

For the Korean Sauce

• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp ketchup
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil

Optional Garnish

• Toasted sesame seeds
• Sliced green onions