Creating the perfect Korean Fried Chicken is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with the buttermilk. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Prepare the Coating: In another bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder.
3. Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring it’s well-coated. Shake off any excess flour.
4. Heat the Oil: In a large pot or deep fryer, heat oil to 350°F (175°C). Use enough oil to submerge the chicken pieces.
5. Fry the Chicken: Carefully add the coated chicken in batches, being careful not to overcrowd the pot. Fry for about 8-10 minutes or until golden brown and cooked through.
6. Drain and Rest: Transfer the fried chicken to a wire rack or paper towels to drain excess oil. Let it rest for 10-15 minutes.
7. Prepare the Sauce: In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and ginger. Cook over medium heat for 3-5 minutes until heated through and well combined.
8. Toss in Sauce: In a large mixing bowl, toss the fried chicken with the sauce until evenly coated.
9. Garnish: Transfer the coated chicken to a serving platter, garnish with sesame seeds and chopped green onions.