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1
Make the pickles In a colander set in the sink, toss the daikon with 2 teaspoons of the salt; let stand for 1 hour.
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2
In a bowl, whisk 1/4 cup of water with the vinegar, sugar and the remaining 1 teaspoon of salt.
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3
Add the daikon, cover and let stand at room temperature for 24 hours, then refrigerate for 5 days.
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4
Prepare the wings In a large bowl, whisk the salt and granulated sugar with 8 cups of water until dissolved.
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5
Add the wings, cover and refrigerate overnight.
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6
In a medium saucepan, combine the gochujang, brown sugar, vinegar, soy sauce and corn syrup with 3/4 cup of water and simmer over moderate heat, whisking often, until reduced to 2 cups, 15 to 20 minutes.
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7
Scrape into a large bowl and let cool.
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8
In a large enameled cast-iron casserole, heat 3 inches of oil to 350.
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9
Set a rack over a baking sheet.
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10
Rinse and dry the wings.
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11
In a large bowl, toss the wings with the potato starch until coated.
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12
Fry the wings in batches until golden and just cooked through, about 12 minutes per batch.
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13
Transfer the wings to the rack and let cool to room temperature.
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14
Increase the oil temperature to 375.
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15
Fry the wings until browned, about 8 minutes.
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16
Using a wire skimmer, transfer the wings to the glaze; toss to coat.
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17
Transfer to a platter.
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18
Sprinkle with sesame seeds and scallions.
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19
Serve with the pickles.
