Crispy Korean Fried Chicken with Gochujang

Combine milk and egg in a large bowl, whisking until they are fully incorporated and have a smooth consistency. Place chicken tenders in the bowl with the egg mixture and refrigerate for 15 minutes to allow them to marinate.

In a separate bowl, mix together flour, potato starch, salt, and pepper. Transfer the mixture to a large plastic bag, making sure to pour it in thoroughly. Remove excess marinade from the chicken tenders and add them to the bag, sealing it tightly. Shake the bag vigorously until each piece of chicken is evenly coated with the mixture.

Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C). Carefully add the chicken pieces in batches of five at a time, being mindful not to lower the oil temperature. Fry each batch for 2 minutes before transferring them to a plate lined with paper towels to drain excess oil. Repeat the process for the remaining chicken pieces.

Increase the heat of the oil to 350 degrees F (175 degrees C), ensuring it remains continuously boiling. Add the first batch of cooked chicken to the hot oil and fry for an additional 2 minutes, or until they are cooked through and crispy. Transfer the chicken to a plate lined with paper towels to drain excess oil, then repeat the process with the second batch of chicken pieces. Transfer the cooked chicken to a medium-sized serving bowl.

Heat a small saucepan over low-medium heat and add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook the mixture continuously, stirring frequently, until the sugar has melted and the sauce is smooth, approximately 5 minutes. Drizzle this sweet and spicy sauce over twice-fried chicken tenders and serve immediately