Mix cornflour, potato starch, flour, baking powder, salt, and white pepper together for the dry mix
Combine 1 cup dry mix with 1 cup ice cold water and 1-2 tbsp vodka (optional) to make the wet batter
Coat chicken pieces in the wet batter
First fry at 150°C for 5-6 minutes
Second fry at 190°C for 1-2 minutes
Optional: coat with sauce such as gochujang + honey + soy + garlic (classic) or soy garlic glaze