Korean Fried Chicken

Heat oil in a deep pan to 350°F (175°C).

Fry the chicken pieces in batches, being careful not to overcrowd the pan. Fry until the chicken is golden brown and cooked through, about 8-10 minutes per batch.

Remove the chicken and let it drain on paper towels.

Coat the Chicken:

Once all the chicken is fried, reheat the sauce if needed.

Toss the fried chicken pieces in the sauce until well-coated.

Serve:

Garnish with sesame seeds and chopped scallions if desired.

Serve immediately while the chicken is hot and crispy.