Prep the chicken: Pat chicken dry with paper towels. For wings, separate flats and drumettes. For boneless thighs, cut into bite-size chunks. Dry chicken means crispier crust.

Optional quick brine (30 minutes): Stir salt and sugar into water, add smashed garlic, and submerge the chicken. Chill 30 minutes, then drain and pat very dry.

Make the dredge: In a bowl, whisk potato starch, flour, baking powder, salt, and pepper. Baking powder helps with that bubbly, crackly texture.

Coat the chicken: Toss chicken in the dry mix, pressing to help the starch cling. Shake off excess and set on a rack for 10 minutes so the coating adheres.

Heat the oil: Pour oil into a sturdy pot to 2–3 inches depth. Heat to 325°F (163°C). Keep a thermometer handy for even results.

First fry (cook-through stage): Fry in batches without crowding, 5–7 minutes for wings or 4–5 minutes for small thigh pieces. You want pale, set crusts, not deep color yet. Drain on a wire rack.

Make the sauce: In a small saucepan over medium heat, add a teaspoon of oil, then sauté garlic and ginger for 30 seconds. Stir in gochujang, ketchup, soy sauce, honey, brown sugar, rice vinegar, sesame oil, and gochugaru if using. Simmer 2–3 minutes until glossy and slightly thick. Keep warm on low.

Second fry (crisp stage): Raise oil to 350–360°F (177–182°C). Fry the chicken again, 2–4 minutes, until deep golden and audibly crisp. Drain well.

Sauce and toss: Transfer chicken to a large bowl. Spoon in sauce and toss until every piece is lightly glazed but not drowning. You want a shiny coat that clings.

Finish and serve: Sprinkle with sesame seeds and scallions. Serve immediately with pickled radish and an ice-cold drink.