What you need
1 pound (450g) of chicken (I used chicken thighs), salt, sugar, vinegar, pepper, green onion, all-purpose flour, cornstarch, chili powder, garlic powder, and baking powder
What you do (Warning! The chicken needs to marinate for 6-12 hours before cooking)
In a bowl, mix 1.5L of water, 1.5T salt, 1T sugar, 1T vinegar, 0.5T pepper, and 1-2 stalks of green onion. Add the chicken and let it marinate in the refrigerator for 6-12 hours.
To make the dry batter mix: Combine 100g all-purpose flour, 50g cornstarch, 1T salt, 1T chili powder, 1T garlic powder, 1T baking powder, and a pinch of pepper. (Optional: 1T curry powder, 1T paprika powder, 1T parsley)
To make the wet batter: Mix 5T of the dry batter mix with 1 egg and 50 ml of water.
Pat the chicken dry.
Dip the chicken in the wet batter, then coat it with the dry batter mix. (After coating with the dry batter, shake off any excess.)
Fry over medium-low heat for a total of 12-15 minutes, depending on the size of the chicken pieces.
To make the sauce: Combine 70ml soy sauce, 70ml cooking wine (I used leftover Sauvignon Blanc instead), 6g salt, 7T honey, and 7T maple syrup in a pan. Simmer over low heat until bubbles form, then add the fried chicken and toss to coat.
Lab notes
I also tried Yangnyeom sauce, a popular Korean fried chicken sauce that’s sweet, sour, and spicy, but I need to find another one 😉