Twice-Fried Korean Chicken with Spicy Ginger-Garlic Sauce

Prepare a wire rack inside a rimmed baking sheet. In a large bowl, mix the chicken pieces, ginger, garlic, salt, pepper, and water well.

In another bowl, combine flour, potato starch, cornstarch, and EverCrisp. Whisk until mixed, then season with salt and pepper.

Add 1 cup of flour mixture to the chicken bowl, stirring to make a thin batter.

Add the chicken into the flour bowl, dredge, and press until thoroughly coated. Place on the wire rack until ready to fry.

Heat oil in a deep fryer or large saucepan to 325°F (165°C). Prepare a second rimmed baking sheet with paper towels and a clean wire rack.

Fry chicken pieces, 5 at a time, for 6 minutes. Transfer to the wire rack over the paper towel-lined baking sheet. Repeat with remaining chicken pieces.

Increase oil temperature to 350°F (175°C). Carefully add the first batch of cooked chicken back into the hot oil and fry for 5 more minutes until crispy. Transfer to a plate lined with paper towels, repeat with second batch.

Assemble chicken on a medium-sized serving bowl. In a small saucepan over medium-low heat, combine sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 0.5 cup water. Cook and stir until sugar dissolves and sauce is smooth (about 5 minutes). Drizzle the sauce over chicken pieces. Garnish with sesame seeds and peanuts before serving.