Fried chicken in a spicy sesame glaze

Ingredients:

• 1.3 kg chicken drumsticks or halved chicken wings without tips
• 0.5 cup + 1/3 cup cornstarch
• 0.5 tsp baking powder
• 2 tbsp vegetable oil + extra for frying (about 10 tbsp)
• 4 cloves garlic, crushed
• 2 tsp grated peeled fresh ginger root
• 1/4 cup lightly salted soy sauce
• 1/4 cup dark 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 sprinkling

Preparation:

1. Toss the chicken with 2 teaspoons of salt and 1/2 teaspoon of black pepper. In a medium 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. Transfer to a wire rack set over a baking sheet and let stand, uncovered, for 30 minutes to set the coating.
2. Meanwhile, heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until 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 glaze thickens slightly, 6 to 8 minutes. Set aside.
3. Pour 2-3 inches of vegetable oil into a large Dutch oven or other heavy-bottomed saucepan. 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 whisk until the batter is smooth and very runny (about the consistency of 10% cream). If the batter is too thick, add more water, 1 tablespoon at a time.
4. Dip about half the chicken pieces, one at a time, into the batter, letting any excess drip off. Then, holding the chicken with tongs, dip 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 chicken pieces are stuck together, gently separate them with tongs. The oil temperature will drop; adjust the heat as needed to maintain it at 150°C-160°C.
5. Fry the chicken until lightly golden brown, about 6 minutes. Transfer to a wire rack set over a baking sheet to drain. The chicken will not be cooked through at this point. Heat the oil to 175°C (350°F) and fry the remaining chicken pieces.
6. Fry the chicken a second time.:
   
   Heat the oil to 190°C (375°F). Fry the chicken again, a few pieces at a time, until the skin is deep golden brown and very crisp (4-6 minutes for wings and 6-8 minutes for drumsticks). Adjust the heat as needed to maintain the oil temperature at 175°C (355°F). Remove the chicken with tongs and transfer it to a clean rack set over a baking sheet; brush all the pieces with the glaze. Sprinkle with sesame seeds.