Spicy Fried Chicken Drumsticks with Hoisin Gochujang Sauce

Stir onion, garlic, ginger, salt, and black pepper together in a bowl.

Add chicken and coat well.

Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.

Heat oil in a deep-fryer or large saucepan to 340ºF (170ºC).

Whisk cornstarch, flour, baking powder, sugar, ½ tsp black pepper, and ½ tsp salt together in a large bowl.

Gradually whisk ice water into flour until mixture resembles a smooth pancake batter.

Place chicken in batter and stir to coat chicken completely.

Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.

Increase oil temperature in the deep-fryer or large saucepan to 375ºF (190ºC).

Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes, and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.

To serve, place fried chicken drumsticks on a platter and drizzle with dipping sauce and sprinkle with toasted sesame. Serve with rice.