Marinate the chicken

• Season the chicken tenderloins with paprika, onion powder, garlic powder, salt and pepper.
• Add the rice vinegar and toss to coat.
• Cover and refrigerate.

Make the wet batter

• In a bowl, combine the ice cold water, baking powder and a spoonful of the dry batter mix.
• Whisk until smooth.

Make the dry batter

• In another bowl, mix the corn starch, all purpose flour, sugar, garlic powder, pepper and cayenne powder.

Coat the chicken

• Dip each marinated tenderloin into the wet batter.
• Dredge it in the dry batter until fully coated.

First fry

• Heat the oil for frying.
• Fry the coated tenders until golden and cooked through.
• Remove and drain.

Double fry

• Fry the tenders a second time until deeply golden and extra crispy.
• Drain on a rack.

Make the Korean glaze

• Melt the butter in a pan and add the minced garlic.
• Stir in the gochujang, honey, ketchup, soy sauce, brown sugar and a splash of rice vinegar.
• Bring to a simmer and stir until the sauce thickens.
• Finish with a splash of sesame oil.

Coat and serve

• Toss the fried tenders in the glaze until well coated.
• Top with sesame seeds and green onion.