In a large bowl, combine the chicken pieces with salt, pepper, garlic powder, ginger powder, soy sauce, and rice wine. Mix thoroughly to ensure all pieces are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

While the chicken marinates, prepare your chosen sauce by whisking together the sauce ingredients in a medium saucepan set over medium heat until it thickens.

In a mixing bowl, whisk together potato starch, flour, baking powder, and a pinch of salt. Gradually add cold water to achieve a thin pancake batter consistency.

Heat neutral oil in a deep pot or frying pan to 160°C / 320°F. Dip each marinated chicken piece in the batter and fry in batches for 8-10 minutes until pale golden.

Let the fried chicken rest for at least 5 minutes on a wire rack to maximize crispiness.

Increase the oil temperature to 190°C / 375°F and fry the chicken in batches for an additional 3-4 minutes until deep golden.

Toss the hot fried chicken in your prepared sauce until well coated and serve immediately with pickled daikon.