I've read the reviews for various places serving this and I'm dying to try it, but I don't live near any of those places. :(
So, I'd love to attempt to make it at home. Apparently, a key technique is the double frying method. The 1st fry cooks the meat while rendering the excess fat from the skin, while the 2nd frying assures a crispy, crunchy exterior.
What I'd really like to find out is 1) what seasonings go onto the chicken before frying and 2) the sauce ingredients. From what I've read I know there are a number of choices typically offered for sauce, but I would be most interested in a soy-garlic sauce (I'm guessing the soy-garlic sauce has more than soy sauce and garlic???) and a hot/spicy sauce - which seem to be the most popular when people order this - at least from what I've read.
Anyone familiar with those sauces or Korean food that could offer some advice?
P.S. I did come across a recipe for "Alice's Wings" and as good as that recipe sounds, the end result doesn't look the same.