Korean-style fried chicken with garlic-soy glaze

Ingredients:

• 1.3 kg chicken drumsticks or halved wings (remove tips)
• 0.5 cup + 1/3 cup cornstarch
• 0.5 tsp baking powder
• 2 tbsp vegetable oil + extra for frying (about 10 tbsp)
• 4 cloves garlic, crushed
• 2 tsp grated peeled ginger root
• 1/4 cup lightly salted soy sauce
• 1/4 cup dark brown sugar
• 2 tablespoons of honey
• 2 tsp. rice vinegar
• 1 teaspoon gochujang (Korean chili pepper) or Asian chili sauce
• 1 tsp. dark sesame oil
• 1/3 cup flour
• 1/3 cup vodka
• Toasted sesame seeds, for sprinkling

Preparation:

1. Toss the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In a medium bowl, combine 1/2 cup of cornstarch with 1/4 teaspoon of baking powder. Rub the chicken with the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let stand, uncovered, for 30 minutes to allow the coating to set.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang, and sesame oil; bring to a simmer and cook until the sauce thickens slightly, 6-8 minutes. Set the sauce aside.
3. Pour 2-3 inches of vegetable oil into a large Dutch oven or other heavy-bottomed saucepan. Heat over medium heat until a deep-fry thermometer reads 350°F (175°C). In a medium bowl, combine the flour, remaining 1/3 cup cornstarch, 1/4 teaspoon baking powder, and 2 pinches of salt. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very runny (almost the consistency of 10% cream). If necessary, add more water, 1 tablespoon at a time, if the batter is too thick.
4. Dip about half of the chicken pieces one at a time into the batter, letting any excess drip off. Then, using tongs, lower the chicken into the hot oil and hold for 1-2 seconds before releasing completely (this will prevent the chicken from sticking to the bottom of the pan). If the pieces are sticking together, gently separate them with tongs. The oil temperature will drop; adjust the heat as needed to maintain the temperature between 150°C and 160°C.
5. Fry the chicken until pale in color, about 6 minutes. Transfer to a wire rack set over a baking sheet to drain excess fat. The chicken will not be cooked through at this point. Heat the oil to 175°C (350°F) and fry the next batch.
6. Fry the chicken a second time.:
   
   Increase the oil temperature to 350°F (175°C). Fry the chicken again until very crispy and browned, 4-6 minutes for wings and 6-8 minutes for drumsticks. Adjust the heat as needed to maintain the oil temperature at 350°F (175°C). Using tongs, transfer the chicken to a clean wire rack set over a baking sheet; brush all pieces with the sauce. Sprinkle with sesame seeds.