The trick here is to fry the chicken twice, making for perfectly cooked meat and crunchy, golden batter. I love the slow-burn warmth of the gochujang in the sauce, but if you want more upfront punch, sprinkle finely chopped chilli over the finished chicken pieces. Don’t worry if the batter clumps, rather than coating evenly, this will give lots of crunchy irregularities to take up the sauce. You’ll need a deep fryer or large, deep saucepan for this recipe.
Add the oil to a deep fryer or to a 15 cm depth in a large pot, and heat to 170˚C.
For the chilli sauce, add all of the ingredients to a saucepan and simmer for 4 minutes until the sauce thickens slightly. Tip into a large bowl.
Whisk the egg whites in a large bowl until foaming. Whisk in 200 ml of water and the salt. Sift in 50 grams of rice flour, the potato starch, plain flour, baking soda and ground pepper and mix until you have a smooth batter. Dust the chicken in the remaining 50 grams of rice flour and add to the batter. Toss through until well coated.
Fry the chicken in batches for 7 minutes each. Drain on paper towel and set aside, keeping the batches separate. Once all the chicken has been cooked, starting with the first batch you cooked, fry again for another 7 minutes, or until golden and cooked through. Drain again and keep warm. Once all the chicken has been cooked a second time, add to the sauce – don’t add in batches or the first batch will soak up the sauce and leave the last one short – and toss until thoroughly coated. Serve with a sprinkling of sesame seeds and spring onion.