Marinate the Chicken

1. In a large bowl, combine chicken pieces with mirin, garlic powder, sea salt, and black pepper.
2. Toss well to coat and marinate in the refrigerator for at least 30 minutes, up to 24 hours.

2. Prepare the Coating

1. In another bowl, mix cornstarch and sweet rice flour until combined. Set aside.

3. Make the Glaze

1. In a medium bowl, whisk together Korean cooking syrup, gochujang, ketchup, soy sauce, garlic, and ginger until smooth.
2. Set the glaze aside.

4. Fry the Chicken

1. Heat vegetable oil in a Dutch oven or deep pan to 350°F.
2. Coat marinated chicken pieces in the cornstarch mixture, shaking off excess.
3. Fry in small batches for 4-5 minutes, flipping occasionally, until light golden brown. Drain on a wire rack or paper towels.

5. Double-Fry for Extra Crispiness

1. Return the fried chicken to the hot oil and fry for an additional 1 minute per batch until deep golden brown.
2. Drain well and set aside.

6. Coat in Glaze

1. Heat the prepared glaze in a large skillet over medium heat. Add chopped walnuts.
2. Once the glaze begins to bubble, add the fried chicken and toss to coat evenly.
3. Remove from heat and serve immediately.