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1
In a large saucepan, bring 4 cups of the sweet tea just to a boil.
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2
Add the 1/2 cup of kosher salt and stir until dissolved.
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3
Add the thyme, halved garlic head, lemon slices and the remaining 4 cups of sweet tea and let cool completely, then refrigerate until well chilled, about 45 minutes.
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4
Add the chicken to the brine, cover and refrigerate for 24 hours or up to 48 hours.
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5
Remove the chicken from the brine and pat dry with paper towels.
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6
Let stand at room temperature for 30 minutes.
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7
Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and cayenne and puree until a paste forms.
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8
Add the lard and puree until smooth.
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9
Season with salt.
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10
Scrape the chile mixture into a very large bowl.
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11
In a large saucepan, heat 3 inches of oil to 350.
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12
Set a rack over a rimmed baking sheet.
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13
Spread 1 cup of the all-purpose flour in a pie plate.
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14
In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with the Wondra flour, cornstarch and a generous pinch of salt.
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15
Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.
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16
Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack.
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17
Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil.
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18
Fry the chicken at 350, turning occasionally, until pale golden and crisp, about 8 minutes; transfer the chicken to the rack.
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19
Repeat with the remaining 4 pieces of chicken.
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20
Return the first 4 pieces of chicken to the hot oil and fry at 350 until golden and an instant-read thermometer inserted in the thickest part registers 165, 8 to 10 minutes.
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21
Transfer to a paper towellined plate.
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22
Repeat with the remaining 4 pieces of chicken.
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23
Add the 8 pieces to the very large bowl with the chile mixture and toss to coat.
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24
Transfer the chicken to a platter and serve right away.
