Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, chicken legs, ginger, garlic, salt, pepper, and water together. Mix well.

In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk until fully mixed. Season with salt and pepper.

Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter.

Add chicken to the flour bowl and toss until completely dredged. Place on the prepared wire rack.

Heat oil in a deep fryer to 325 degrees F (165 degrees C). Line a second baking sheet with paper towels.

Add chicken to the hot oil about 5 pieces at a time. Fry for 6 minutes. Transfer chicken to the rack over the paper towels.

Increase oil to 350 degrees F (175 degrees C). Carefully add first batch and fry until cooked and crispy, about 5 more minutes. Transfer to a plate lined with paper towels.

For the sauce, heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang paste, vinegar, and 1/2 cup water. Cook and stir until sugar has melted and sauce is smooth. Drizzle over chicken and serve.