Korean Honey Butter Fried Chicken

Cut the chicken into small, bite-sized pieces.

In a large bowl, combine the chicken pieces with salt and ground black pepper.

Add potato starch, all-purpose flour, and baking powder to the seasoned chicken.

Crack two eggs into the bowl with the chicken and flour mixture.

Mix everything thoroughly by hand until all the chicken pieces are evenly coated in the batter.

Heat 4 cups of corn oil in a large pan to 350°F (175°C).

Carefully add the battered chicken to the hot oil for the first fry. Cook for about 20 minutes, turning occasionally, until cooked through.

Remove the chicken from the oil and drain it in a strainer.

Return the chicken to the hot oil for a second fry. Cook for another 7-8 minutes until golden brown and extra crispy.

Remove the double-fried chicken and drain completely. Turn off the heat.

Mince the garlic cloves.

In a clean pan or wok, melt the butter over medium heat.

Add the minced garlic and sauté until fragrant.

Pour in soy sauce, sugar, and honey. Stir until the sauce is bubbly.

Add the fried chicken and pumpkin seeds to the sauce.

Quickly toss everything to coat the chicken evenly in the sauce.

Transfer to a serving dish and enjoy immediately.