Pat chicken pieces dry with paper towels. Season with salt and white pepper.
Mix cornstarch and wheat flour in a bowl to prepare the coating.
Coat chicken pieces evenly with the flour mixture.
Heat vegetable oil to 160°C in a deep pot. First fry chicken for 8-10 minutes until cooked through but not fully crispy.
Remove chicken and drain on paper towels. Let rest for 2 minutes.
Heat oil to 190°C. Double-fry chicken for 2-3 minutes until golden and extra crispy.
Drain fried chicken on paper towels.
Mix gochujang, soy sauce, honey, minced garlic, rice vinegar, sesame oil, and ginger in a bowl to make the glaze sauce.
Toss fried chicken with the glaze sauce until well coated.
Transfer to serving plate. Garnish with sesame seeds and scallions. Serve with pickled radish on the side.
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