Sweet Korean Crispy Chicken

Step 1
Make the chicken: Place chicken into a bowl. Add vinegar, garlic, ginger, salt, and pepper; toss until well combined and chicken is coated. Let sit for 20 to 30 minutes.

Step 2
Meanwhile, make the sauce: Combine honey, vinegar, brown sugar, gochujang, soy sauce, garlic, ginger, and black pepper in a pot over medium heat. Stir well and bring to a low boil. Reduce the heat to low and simmer for 3 to 4 minutes. Remove from the heat.

Step 3
Fill a deep fryer with 1 inch oil and heat to 350 degrees F (175 degrees C).

Step 4
While the oil is heating, place cornstarch into a bowl. Add chicken and toss until evenly coated.

Step 5
Working in small batches without overcrowding, fry chicken until light golden brown, about 2 minutes per side.

Step 6
Reheat oil to 350 degrees F (175 degrees C) and deep-fry chicken once more until deep golden brown, about 40 seconds per batch. Transfer chicken to the pot of sauce.

Step 7
Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.