Season the chicken: In a bowl, toss the chicken with salt, pepper, garlic powder, onion powder, soy sauce, and rice vinegar. Mix well and let it sit for 10–15 minutes.

Add the binder: Stir in the egg white until the chicken is lightly coated. This helps the starch grip and creates a craggier, crispier crust.

Coat with starch: Add potato starch and toss until every piece is fully coated and dry-looking. If it looks wet, dust in a bit more starch.

Heat the oil: Pour 2–3 inches of oil into a heavy pot. Heat to 325–340°F (165–170°C). Keep a thermometer handy for accuracy.

First fry: Fry in batches, without crowding, 3–4 minutes until pale and set. The chicken won’t be fully browned yet. Transfer to a wire rack to drain.

Make the sauce: In a small saucepan over low heat, combine gochujang, ketchup, honey, soy sauce, rice vinegar, garlic, ginger, and gochugaru. Simmer gently for 2–3 minutes, then stir in sesame oil. Keep warm.

Second fry: Increase oil to 360–375°F (182–190°C). Fry the chicken again for 1.5–2.5 minutes until deep golden and very crisp. Drain on a rack.

Sauce and toss: Transfer chicken to a large bowl. Spoon over just enough sauce to glaze—start with half, toss, then add more as needed. You want a shiny coat, not a soggy pool.

Garnish and serve: Sprinkle with sesame seeds and green onions. Serve immediately, with pickled radish on the side if you have it.