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In a bowl, combine the cubed chicken with TOOM garlic dip, cooking wine/sake, salt, chicken bouillon powder, ginger, and white pepper. Mix well and let marinate in the fridge for 30 minutes to an hour.
In a separate bowl, whisk together the flour, cornstarch, rice flour, salt, and water until smooth. Add the marinated chicken and mix until each piece is well coated.
Heat oil to 350°F (175°C). Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove with a slotted spoon and drain on a paper towel-lined rack. Let the chicken cool slightly.
Bring the oil back up to 350°F (175°C). Fry the chicken again for about 3 minutes until deep golden brown and extra crispy. Drain on a rack.
In a saucepan over low-medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, garlic, honey, ketchup, and red pepper paste (gochujang). Heat until the mixture starts to bubble slightly, then immediately remove from heat to prevent burning.
Toss the fried chicken in the sauce until well coated.
In a small bowl, whisk together mayo, TOOM garlic dip, milk, sugar, and vinegar until smooth. Drizzle over the coated chicken and top with parsley.
Serve hot with a side of pickled radish and a cold beer for the ultimate KFC experience!