Step 1

Combine chicken, ginger, garlic, salt, black pepper and rice wine in a large mixing bowl. Marinate for 30 minutes to 1 hour.

Step 2

Preheat frying oil to 350°FIn a large mixing bowl, whisk 1 1/4 cup Korean fried chicken mix and 1 cup cold water until there’s no clumps. Another large mixing bowl, add 2 cups Korean fried chicken mix. Dip marinated chicken into batter, coat evenly then place in dry Korean fried chicken mix, coat well. Shake excess off. You can do this in a plastic bag, but I prefer to do one by one as it goes.

Step 3

Carefully place chicken in preheated frying oil. Fry chicken 10 to 15 minutes, depending on size of chicken. Remove chicken from hot oil and place on a baking pan lined with a cooling rack. Do batches as needed.

Step 4

When first frying is done, increase frying oil temperature to 375°F. Add all fried chicken for double fry. Fry chicken until golden brown and crispy, about 2 to 3 minutes. Remove double fried chicken from hot oil and place back to cooling rack.

Step 5

Combine all ingredients for sauce in a small saucepan. Bring it to a boil over medium high heat, keep boiling for 3 to 5 minutes. Stir occasionally.

Step 6

Toss fried chicken and sauce quickly. Garnish with sesame seeds and green onion to taste. Serve immediately. Enjoy!