Step 1: Marinade chicken

1. In a large mixing bowl, combine 8 chicken drumsticks, 1 knob of grated ginger, 4 cloves of grated garlic, 1.5 tsp salt, and 1 tsp fresh ground black pepper. Toss to mix well, cover with saran wrap, and marinate in the fridge for at least 1 hour.

Step 2: Make sauce

1. In a small saucepan over medium heat, add oil and 6 cloves of grated garlic. Saute for 2-3 minutes or just about when the garlic becomes fragrant.
2. Add 6 tbsp gochujang, 6 tbsp ketchup, 3 tbsp honey or brown sugar, 2 tbsp vinegar, 0.5 tbsp salt, 2 tbsp soy sauce, and 40 ml water. Stir well and cook for 5 minutes until slightly thickened then set aside.

Step 3: Dredge chicken

1. In a large bowl, add chicken, 3 eggs, 1.5 cups potato starch, and 1.5 cups flour and mix well until all chicken pieces are covered in dredge.

Step 4: First fry

1. In a heavy bottom pot, heat oil to 350°F.
2. Place the chicken in the oil and fry for 8-10 minutes until lightly brown and crispy, making sure to maintain 350°F. Be mindful that adding cold chicken in the oil brings temperature down.
3. Remove chicken from oil and drain on a wire rack or paper towel.

Step 5: Second fry

1. Heat oil to 375°F.
2. Fry chicken again for 5-6 minutes until cooked through and golden brown.
3. Remove chicken from oil and drain on a wire rack or paper towel.

Step 6: Sauce the chicken and serve

1. In a large mixing bowl, add chicken and sauce and toss well until chicken is coated in the sauce. To make this easier, do this in batches.
2. Garnish with sesame seeds and scallions. Serve with rice, and enjoy!