Korean Fried Chicken

1. Pierce the chicken thighs all over with a fork.

2. In a bowl, combine the chicken, salt, pepper, paprika, garlic powder, onion powder, and soy sauce.

3. Add milk and mix well.

4. Cover and let marinate for at least 30 minutes, or up to overnight.

5. In a separate bowl, combine the all-purpose flour and potato starch.

6. Dredge the marinated chicken in the flour mixture, ensuring it's fully coated.

7. Deep fry the chicken in hot oil until golden brown and crispy.

8. Cut the fried chicken into bite-sized pieces.

9. In a saucepan, combine the gochujang, ketchup, rice vinegar, and brown sugar.

10. Heat over medium heat until the sauce thickens.

11. Toss the chicken pieces in the sauce until evenly coated.

12. Serve over rice and garnish with chives.