Korean-style double-fried chicken

Ingredients:

• 1.3 kg chicken drumsticks or split wings (cut off the tips)
• 0.5 cup + 1/3 cup cornstarch
• 0.5 tsp baking powder
• 2 tablespoons of vegetable oil
• 4 cloves garlic, crushed
• 2 tsp grated peeled ginger root
• 1/4 cup lightly salted soy sauce
• 1/4 cup brown sugar
• 2 tablespoons of honey
• 2 tsp. rice vinegar
• 1 tsp. sriracha sauce
• 1 tsp. dark sesame oil
• 1/3 cup flour
• 1/3 cup vodka
• Toasted sesame seeds, for topping

Preparation:

1. Toss the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In a bowl, combine 1/2 cup of cornstarch with 1/4 teaspoon of baking powder. Dredge the chicken in the cornstarch mixture, shaking off any excess back into the bowl. Transfer to a wire rack set over a baking sheet and let rest, uncovered, for 30 minutes, until the first layer sets.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until the garlic is softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, Sriracha sauce, and sesame oil; bring to a simmer and cook until the sauce thickens slightly, 6-8 minutes. Set the sauce aside.
3. Fill a large Dutch oven or other heavy-bottomed pan with 2-3 inches of vegetable oil. 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 mix until a smooth, runny batter forms (about the consistency of light cream). If necessary, add more water, 1 tablespoon at a time, to thin the batter.
4. One at a time, dip about half of the chicken pieces into the batter, letting any excess drip back into the bowl. Then, using tongs, lower the chicken halfway 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 to maintain the oil temperature between 150°C and 160°C.
5. Fry the chicken until the skin is crisp but not browned, about 6 minutes. Transfer to a wire rack set over a baking sheet to drain excess fat. The chicken will not be fully cooked at this point. Return the oil to 350°F (175°C) before frying the next batch of chicken.
6. Fry the chicken a second time. Increase the oil temperature to 190°C (375°F). Working in two batches, fry the chicken again until the skin is golden brown and very crispy, 4-6 minutes for wings and 6-8 minutes for drumsticks. Adjust the heat as needed to maintain the oil temperature at 175°C (325°F). Transfer the cooked chicken pieces to a clean rack set over a baking sheet; brush all pieces with the sauce. Sprinkle with sesame seeds.