Prep the chicken: Pat the chicken dry with paper towels. In a bowl, toss with salt, pepper, ginger, garlic, soy sauce, and rice wine. Marinate 15–30 minutes while you prep the sauce and oil.

Mix the coating: In a shallow bowl, whisk potato starch, flour, and baking powder. This blend gives a light, crackly crust.

Coat the chicken: Dredge each piece in the starch mixture, pressing to adhere. Shake off excess. Let the coated chicken rest on a rack for 5–10 minutes to hydrate the starch slightly.

Heat the oil: In a deep pot or skillet, heat oil to 325–340°F (165–170°C). Aim for at least 2 inches of oil. Keep a thermometer handy for consistent results.

First fry: Fry chicken in batches, avoiding crowding. Cook wings or small pieces for 5–7 minutes until lightly golden and just cooked through. Transfer to a rack to drain. Let the oil return to temp between batches.

Make the sauce: In a small saucepan, combine gochujang, ketchup, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, gochugaru, and water. Simmer over low heat 2–3 minutes until glossy and slightly thick. Stir in sesame oil. Taste and adjust with extra vinegar for brightness or honey for sweetness.

Second fry: Increase oil to 360–375°F (182–190°C). Fry chicken again for 2–3 minutes until deep golden and ultra-crisp. Drain on a rack.

Sauce it up: In a large bowl, toss hot chicken with the warm sauce until evenly coated. Use just enough sauce to glaze—don’t drown it.

Finish and serve: Sprinkle with sesame seeds and scallions. Serve immediately with pickled radish on the side for a refreshing crunch.