Gochujang Fried Chicken

Thoroughly clean and pat dry the chicken wings. In a large bowl, combine the chicken wings with 30g soy sauce, 10g minced ginger, 15g minced garlic, black pepper, and rice wine. Mix well to coat all chicken pieces. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

While the chicken marinates, prepare the gochujang sauce. In a small saucepan, combine gochujang, gochugaru, 30g soy sauce, rice vinegar, granulated sugar, 10g minced garlic, 5g minced ginger, and sesame oil. Heat over medium-low heat, stirring constantly, until the granulated sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside.

Prepare the batter. In a large bowl, combine potato starch, all-purpose flour, and baking powder. Add water and egg white, then whisk until a smooth, thin batter forms. Do not overmix; a few small lumps are acceptable.