Marinate chicken: Chop chicken, and marinate with 2 tbsp cooking wine, salt, and pepper for 30 minutes.
Make batter: Mix chicken with chili peppers, sliced garlic, fish sauce, potato starch, and water.
Prep green onions: Soak sliced green onions in ice water for 10 minutes, then drain.
Prepare sauce: Combine 2 tbsp soy sauce, 2 tbsp cooking wine, 2 tbsp mulyeot (Korean corn syrup), 1 tbsp minced garlic, and 1 tbsp sugar.
Cook: Heat oil in pan over medium heat. Spoon batter, spread slightly, and fry 4–5 minutes per side until golden and cooked.
Serve: Layer the chicken, top with green onions, and drizzle sauce over.
