The Kitchn: My Korean fried chicken is so crispy, my friends demand seconds (and thirds!) | Variety

Ingredients

• 10 cloves garlic
• 1 tablespoon canola oil
• 1/2 cup soy sauce or tamari
• 1/2 cup packed light brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 2 tablespoons gochujang paste
• 2 teaspoons toasted sesame oil
• 2 to 2 1/4 pounds boneless, skinless chicken thighs, preferably large
• 2 cups cornstarch, divided
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 2 1/4 teaspoons kosher salt, divided, plus more for seasoning
• 1 1/2 teaspoons ground white pepper, divided
• 1 1/2 teaspoons baking powder, divided
• 3 cloves garlic
• 1 (1/2-inch) piece ginger
• 3/4 cup cold water
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 5 cups canola oil, or another high-smoke-point neutral oil
• Scallions thinly sliced on a diagonal, toasted sesame seeds (optional garnish)
• Kimchi ranch and pickled radishes, for serving (optional)