Season 900g of chicken wings with salt and pepper in a large bowl. Add ½ cup of potato starch, ¼ cup of all-purpose flour, ½ teaspoon of baking soda, and 2 large eggs, and mix until evenly coated.
Heat 2in / 5cm of vegetable oil in a large, deep pot over medium-high heat to 330-350°F / 165-175°C. Fry the wings for 12 minutes, until golden brown and crunchy on all sides, then drain.
For the sauce, heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Stir in 3 minced garlic cloves for about 30 seconds, until light brown.
Add ⅓ cup of ketchup, ⅓ cup of rice syrup, ¼ cup of gochujang, and 2 teaspoons of white vinegar. Reduce the heat to low and stir until bubbling, then take off the heat.
Reheat the oil and fry the wings again for 12 minutes, until very crunchy and they reach 165°F / 74°C.
Reheat the sauce, add the hot wings, and toss until coated. Sprinkle with toasted sesame seeds.
