Instructions:
- Marinate the Chicken: Combine chicken pieces with 3 Tbsp soy sauce, grated ginger, 3 cloves minced garlic, and black pepper. Mix well. Cover and refrigerate for at least 1 hour.
- Prepare the Dry Coating: In a large bowl, whisk together potato starch, all-purpose flour, baking powder, and salt.
- Dredge: Working in batches, remove chicken from the marinade (let excess drip off). Toss thoroughly in the dry coating until completely covered. Shake off any heavy excess. Place dredged chicken on a tray and let sit uncovered for 10 minutes before frying.
- First Fry (The Cook): Heat oil in a deep, heavy-bottomed pot to exactly 325°F (160°C). Fry the chicken in small batches for 6–7 minutes until lightly golden and cooked through. Remove immediately and drain completely on a wire rack set over a baking sheet.
- Prepare the Glaze: While the chicken rests, whisk Gochujang, honey, rice vinegar, 1 Tbsp soy sauce, brown sugar, and the second measure of minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until slightly thickened (about 3 minutes). Remove from heat and stir in the toasted sesame oil.
- Second Fry (The Crisp): Increase the oil temperature to 375°F (190°C). Return the pre-cooked chicken to the hot oil in batches. Fry rapidly for 2–3 minutes until deep golden brown and aggressively crispy. Drain immediately.
- Glaze and Serve: Working quickly, toss the hot, double-fried chicken directly into the glaze, ensuring every piece is evenly coated. Transfer immediately to a serving platter and garnish generously with toasted sesame seeds and sliced scallions. Serve piping hot!