Recipe courtesy of the legendary Brian Lagerstrom. I've made Korean fried chicken before with Joshua Weissman's and Maangchi's recipes. Brian's is by far the best, and includes a few techniques that I hadn't seen in any other recipes (mixing a cup of batter into the flour, painting the spicy sauce on).

The only unusual ingredient is the potato starch - but this greatly improved the final texture and browning so I wouldn't substitute it

Here it is!

Recipe is from Serious Eats: Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe