Korean Fried Chicken

Chicken Marinade:
1. Mix buttermilk, grated ginger, garlic, sea salt, and white pepper in a bowl.
2. Add the chicken pieces and marinate in the refrigerator for at least 4 hours, preferably overnight.
Prepare the Batter:
1. Combine cornstarch, rice flour, baking powder, sea salt, and white pepper in a large mixing bowl.
2. Add cold soda water to the dry mixture and whisk until smooth. The batter should be quite thick to adhere well to the chicken.
Prepare the Gochujang Glaze:
1. Combine gochujang, soy sauce, rice vinegar, honey or maple syrup, minced garlic, grated ginger, and sesame oil in a small saucepan.
2. Simmer on low heat until the mixture combines well and slightly thickens. Set aside.
Frying the Chicken:
1. Heat your oil in a deep fryer or pan to 350°F (175°C).
2. Remove chicken from the marinade and let excess drip off.
3. Dip each piece into the batter, ensuring it's fully coated.
4. Fry the chicken pieces in batches for 8-10 minutes or until golden brown and fully cooked. Place the fried chicken on a wire rack to remove any excess oil.
Assembly:
1. Gently reheat the gochujang glaze if needed.
2. Toss the fried chicken pieces in the glaze until they are well-coated.
3. Place the glazed chicken on a serving platter.
4. Sprinkle toasted sesame seeds and finely chopped green onion over the top.