Marinate the chicken: Mix all of the ingredients together in a large baking dish. Add the chicken, coating the chicken completely. Cover and refrigerate overnight, preferably 2 days if you can.

Make the batter: In the morning, blend all of the ingredients together in a high-speed blender for at least 1 minute. Cover and refrigerate at least 6 hours.

Make the slaw: Heat the vegetable oil in a wok over medium-high. Add the chives and scallions and cook until charred, 6 minutes. Transfer to a large bowl with the bean sprouts, gochugaru, salt, sugar, vinegar, sesame oil, soy sauce, and chili oil. Cover and refrigerate overnight.

Make the chicken spice: In a medium bowl, mix together the turmeric, white pepper, garlic powder, sugar, salt, MSG, onion powder, and paprika. Set aside until ready to use.

Fry the pullet: Heat 3-inches oil in a large Dutch oven until a deep-fry thermometer reads 350°F. Remove the chicken from the marinade and pat dry with a clean kitchen towel. Dredge the chicken in the batter, coating completely. Fry, flipping once, until golden all over, 5 to 7 minutes. Let the chicken rest for a few minutes and increase the oil temperature to 375°F.

Fry the chicken again until super crispy and a thermometer inserted reads 165°F, about 8 minutes. Transfer to a cooling rack set over a sheet tray and season with the chicken spice. Let rest for 10 minutes, then cut into pieces. Serve with the slaw.