Preparation

Step1: Prepare the Chicken

1. Rinse the chicken pieces under cold water and pat them dry with a paper towel.
2. In a large bowl, mix buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken to the marinade, ensuring all pieces are coated.
3. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).

Step2: Create the Breading Mixture

1. In a shallow dish, combine all-purpose flour, cornstarch, paprika, baking powder, and cayenne pepper.
2. Mix well to ensure even seasoning.

Step3: Coat the Chicken

1. Remove the chicken from the marinade, letting excess liquid drip off.
2. Dredge each piece in the flour mixture, pressing firmly to create an even coating. Set aside on a wire rack.

Step4: Fry the Chicken

1. Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
2. Fry the chicken in batches to avoid overcrowding, cooking for 8–10 minutes per batch until golden brown and crispy.
3. Remove and drain on a wire rack or paper towels.

Step5: Make the Gochujang Sauce

1. In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
2. Simmer over medium heat, stirring frequently, for 5–7 minutes until thickened and glossy.

Step6: Toss the Chicken in Sauce

1. Place the fried chicken in a large bowl.
2. Pour the gochujang sauce over the chicken and toss until each piece is generously coated.