Chicken

1. In a large bowl combine all chicken ingredients together apart from the oil and potato starch, mix well with your hands making sure all the ingredients are mixed together and coats the chicken evenly.
2. Place the potato starch in a large bowl. Dredge the seasoned chicken pieces in the potato starch and evenly coat them. Dust off excess potato starch.
3. Prepare a deep fryer, heat to 180C then place chicken one piece at a time, do not overcrowd. Deep fry for 5 minutes.
4. Remove chicken from fryer then set it aside in a paper towel lined plate.
5. Let the chicken cool, once it has cooled down heat oil again to 180C then deep fry chicken for the second time, this time fry it for only 2-3 minutes or until it is cooked. Remove from fryer then set it aside in a paper towel lined plate.

Sour Cream and Chives

1. Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and chives powder

Honey Soy Sesame

1. In a sauce pan over medium heat combine all Honey Soy Sesame ingredients apart from the sesame seeds. Once boiling turn the heat off.
2. Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
3. Sprinkle with toasted sesame seeds.

Yangneom

1. In a sauce pan over medium heat combine all Honey Yangneom ingredients apart from the sesame seeds. Once boiling turn the heat off.
2. Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
3. Sprinkle with toasted sesame seeds.

Spicy Mayo

1. In a bowl combine all spicy mayo ingredients, mix well then place on piping bag.  Use this to top 1/5th of the cooked chicken.

Cheese

1. Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and cheese powder

Presentation

1. Place chicken on a serving platter then serve with beer or soju.