In a small saucepan, combine gochujang, rice syrup, dark soy sauce, white distilled vinegar, sweet soy sauce, and ketchup.

Bring the sauce to a boil over medium-high heat and let it reduce for 2-3 minutes.

While the sauce reduces, finely mince the garlic cloves.

Remove the sauce from the heat, stir in the minced garlic, and let it steep for 5-10 minutes.

For a smoother sauce, strain it through a fine-mesh sieve into a bowl and set aside.

In a large bowl, season the chicken wings with kosher salt, granulated sugar, MSG, black pepper, and freshly grated ginger. Mix thoroughly to coat.

Dredge each wing first in a dry mix, then dip into a wet batter to fully coat, and finally press it back into the dry dredge for a thick crust.

Perform the first fry by cooking the wings in batches in oil preheated to 350°F (175°C) for 5-6 minutes until lightly golden. Remove and let rest on a wire rack.

For the second fry, increase the oil temperature to 375°F (190°C) and fry the wings again for 2-3 minutes until they are deep golden brown and extra crispy.

In a large bowl, toss the hot, double-fried wings with the prepared Gochujang sauce until evenly coated. Garnish with toasted sesame seeds and thinly sliced scallions before serving.

Cut boneless, skinless chicken thighs into 1-inch, bite-sized pieces.

In a bowl, season the chicken pieces with kosher salt, granulated sugar, MSG, freshly grated ginger, and black pepper. Mix thoroughly.

Bread the chicken nuggets by coating them in the dry dredge, dipping them in the wet batter, and then pressing them back into the dry dredge.

Fry the nuggets in batches in 350°F (175°C) oil for about 4-5 minutes until lightly golden brown. Remove and rest on a wire rack.

Increase the oil temperature to 375°F (190°C) and double-fry the nuggets for another 1-2 minutes until they are deeply golden and crispy.

Toss the hot, fried nuggets in a large bowl with the Gochujang sauce, then garnish with toasted sesame seeds and scallions to serve.