Korean Fried Chicken (Yangnyeom Chicken)

For the chicken:

• 2 pounds chicken wings (about 16 drumettes and wingettes)
• 1.5 teaspoons salt (use 1 ts if using table salt)
• pinch black pepper (or to taste)
• 1 teaspoon grated ginger
• 4-5 cups oil for frying about 2-inch deep (use deep, bottom heavy, medium size pot or pan)

For the dry batter option

• 1/2 cup potato starch (or cornstarch)

For the wet batter option

• 1/2 cup frying mix (aka tempura mix) or all-purpose flour with 1/2 teaspoon baking powder, 1/4 teaspoon salt, and optional 1/2 teaspoon garlic powder or onion powder.
• 1/4 cup potato starch (or cornstarch)
• 3/4 cup water

For the red spicy sauce (See note 1)

• 1 tablespoon soy sauce
• 2 tablespoons rice wine (or mirin) or other cooking wine
• 1 tablespoon or 1.5 tablespoons gochujang
• 1 tablespoon or 2 tablespoons hot sauce (sriracha, tabasco, Franks Original, etc.) You can use 2 Tbs ketchup instead along with a teaspoon vinegar, if you don't want extra heat.
• 2 tablespoons sugar
• 2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
• 1 tablespoon minced garlic 
• 1/2 teaspoon honey dijon mustard - optional
• 4 tablespoons water

For the soy garlic sauce

• 2 tablespoons soy sauce
• 2 tablespoons rice wine (or mirin or other cooking wine)
• 2 tablespoons sugar
• 2 tablespoons honey (or 2.5 tablespoons corn syrup, rice syrup, or oligo syrup)
• 1 tablespoon minced garlic 
• 1 teaspoon vinegar (white, rice, apple cider, etc.)
• 1 teaspoon or 2 teaspoons oyster sauce - optional
• 4 tablespoons water

For the optional garnish:

• 1/2 teaspoon sesame seeds
• 1 tablespoon chopped scallion