Prepare the chicken: Pat the chicken pieces dry with paper towels to ensure crispiness. Season evenly with salt, black pepper, and garlic powder. Crack the eggs into a small bowl and whisk until smooth. In a separate bowl, place the cornstarch. Dip each chicken piece into the egg, then coat thoroughly with cornstarch, shaking off any excess. Set them aside on a wire rack while you heat the oil.

Fry the chicken: In a large, deep pot, pour enough vegetable oil to submerge the chicken completely. Heat the oil to 350°F (175°C). Fry the chicken in batches for about 6–8 minutes or until lightly golden and partially cooked. Remove and drain on a wire rack. Let them rest for 5 minutes, then fry again for another 4–5 minutes or until the chicken is deep golden brown and extra crispy. This double-fry method ensures that signature crunch Zippy’s-style wings are known for.

Make the sauce: In a small saucepan over medium heat, combine soy sauce, gochujang, honey, ketchup, rice vinegar, garlic, sesame oil, and ginger. Stir continuously until the mixture comes to a gentle simmer. Cook for 3–5 minutes, allowing the sauce to thicken and develop a glossy sheen. Remove from heat and set aside for a few minutes to cool slightly—it will continue to thicken as it rests.

Coat the chicken: Once the fried chicken has cooled slightly, place it in a large mixing bowl. Pour the warm sauce over the top and gently toss until every piece is coated evenly with the spicy, sticky glaze. Sprinkle with sesame seeds and chopped green onions for extra flavor and crunch.

Serve immediately while the chicken is still hot and crispy. The perfect balance of sweet, savory, and spicy flavor makes this dish a standout at any party or dinner table.