Marinate the chicken

• In a bowl, combine the garlic dip, cooking wine, salt, chicken bouillon powder, ginger powder and white pepper.
• Add the chicken pieces and toss to coat evenly.
• Cover and refrigerate to let the flavors absorb.

Make the wet batter

• In a large bowl, whisk the flour, cornstarch, rice flour and salt.
• Pour in the cold water and whisk until smooth and slightly runny.

Coat the chicken

• Add the marinated chicken to the batter and mix until every piece is well coated.

Heat the frying oil

• Heat the oil in a deep fryer or heavy pot to 170 °C.

First fry

• Fry the chicken in batches without overcrowding.
• Turn occasionally until golden and cooked through, then drain on a rack.

Second fry for crispiness

• Raise the oil to 190 °C and fry the chicken a second time until deeply golden and very crispy.
• Drain on a cooling rack.

Simmer the sauce

• In a saucepan, combine the honey, ketchup, gochujang, soy sauce, minced garlic, gochugaru and brown sugar.
• Bring to a gentle simmer, stirring, until slightly thickened.

Make the optional garlic sauce

• Whisk together the mayonnaise, garlic dip, vinegar, sugar and milk until smooth and pourable.

Coat and serve

• Toss the fried chicken in the warm sauce until fully glazed.
• Serve immediately with the garlic sauce on the side.