Cut chicken thighs into uniform bite-size pieces.

Combine chicken with salt, sugar, MSG, pepper, ginger, and rice wine.

Toss thoroughly until evenly coated.

Rest for 20–30 minutes max, preferably uncovered in the fridge.

Lightly pat dry before dredging (do not rinse).

Combine all dry dredge ingredients in a large bowl.

Mix thoroughly to ensure even seasoning.

Reserve 85 g of the dry dredge for the wet batter.

In a bowl, whisk the reserved dry dredge with baking powder.

Gradually add cold water while whisking.

Adjust with additional water to achieve a thin pancake batter consistency.

Set aside cold until ready to fry.

Combine gochujang, rice syrup, soy sauce, rice vinegar, ketchup, garlic, and water in a saucepan.

Cook over medium-low heat, stirring constantly, until smooth and glossy.

Simmer gently for 3–5 minutes to cook out raw garlic.

Remove from heat and stir in sesame oil.

Keep warm for tossing.

Trim and wash the radishes, then cut them into 1–1.5 cm cubes or thick slices.

In a saucepan, heat the water with sugar, vinegar, and salt until fully dissolved (no need to boil).

Place the radishes in a clean container and pour the brine over them until fully submerged.

Cover and refrigerate for at least 6 hours, ideally 24 hours before serving.

Heat oil to 160–165 °C.

Dip seasoned chicken into the wet batter, allowing excess to drip off onto the dry dredge.

Completely coat in dry dredge and let it rest for 5-10 minutes, so that it soaks properly.

Fry in batches, without crowding, until chicken is cooked through and lightly golden.

Remove and rest on a rack for 5 minutes.

Increase oil temperature to 190–200 °C.

Fry chicken a second time until deeply golden and crisp.

Drain very well on a rack.

Place fried chicken in a large bowl.

Add warm sauce gradually and toss lightly until coated (do not drench).

Transfer to a serving platter.

Garnish with sesame seeds and sliced green onions.

Serve immediately with pickled radishes and ice cold beer