Cooking Instructions:

In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, black pepper, and salt. Mix well to create a dry coating mixture. In a separate bowl, pour the buttermilk and add the chicken pieces, making sure they're well coated.

Heat oil in a deep frying pan or pot over medium-high heat. Once the oil reaches 350°F (175°C), remove the chicken from the buttermilk and let the excess drip off. Dredge the chicken pieces in the flour mixture, making sure they're evenly coated.

Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove the chicken bites and place them on a paper towel-lined plate to absorb excess oil.

Repeat the frying process with the remaining chicken. Once all pieces are fried, increase the oil temperature to 375°F (190°C) and fry the chicken again for an additional 2-3 minutes for extra crispiness.

While the chicken is frying, prepare the sauce. In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until the sauce is well mixed and heated through, then remove from heat.

In a large bowl, toss the fried chicken bites with the sauce until they're evenly coated. Serve hot, garnished with sesame seeds and chopped green onions.

For best results, verify your oil temperature is consistently monitored while frying, as this is essential for achieving a crispy texture. If you prefer a milder flavor, you can adjust the amount of gochujang in the sauce or serve it on the side for dipping.

Additionally, feel free to experiment with different sauces or toppings, such as a drizzle of Sriracha for extra heat or a sprinkle of crushed peanuts for added crunch! Enjoy your Korean Fried Chicken Bites!