1-First Step: Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with rice wine (if using), grated ginger, minced garlic (from about 7 cloves), fine sea salt, and ground black pepper. For boneless skinless thighs, add kosher salt, baking powder, and optional white pepper. Mix thoroughly and marinate for at least 10 minutes. For deeper flavor, marinate up to 72 hours in the refrigerator.

2-Second Step: Prepare the Dredge and Batter
Mix 2 to 3 cups of potato starch or cornstarch with baking powder, kosher salt, and ground white pepper for the dredge. In another bowl, prepare the batter with the same starch, baking powder, salt, white pepper, grated garlic (3 cloves), grated ginger, cold water, soy sauce, and rice vinegar. The batter should be smooth and slightly thickened.

3-Third Step: Coat the Chicken
Pat the marinated chicken dry with paper towels. Coat each piece first in the dredge mixture, then dip into the batter, and coat again in dredge to build a thick, crispy layer.

4-Fourth Step: Double Fry the Chicken
Heat cooking oil in a deep fryer or heavy pot to 175°C (347°F) to 180°C (350°F). Fry chicken pieces in small batches without overcrowding for 3 to 5 minutes until cooked through but not crisp. Remove and drain on paper towels or wire racks, skim debris from oil. Reheat oil to the same temperature, then fry chicken a second time for 2 to 3 minutes until golden brown and extremely crispy.

5-Fifth Step: Prepare the Sauce/Glaze
Heat 1 tablespoon cooking oil in a saucepan. Add minced garlic and cook until fragrant. Stir in tomato sauce or ketchup, gochujang, honey, brown sugar, soy sauce, and rice vinegar. Simmer until the glaze bubbles and thickens slightly. For a stickier glaze, add a cornstarch slurry. Stir in toasted sesame oil if desired, then remove from heat.

6-Final Step: Coat and Serve
Toss the freshly double-fried chicken pieces in the hot sauce until well coated. Garnish with toasted sesame seeds and chopped scallions. Serve immediately accompanied by pickled radish or kimchi for a classic Korean experience. Adjust spiciness by modifying gochujang quantity to taste.