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Begin by cutting the chicken thighs and soaking them in a mixture of buttermilk and salt. Let this marinate in the refrigerator overnight.
In a separate bowl, mix some of the brine with flour, potato starch, cold vodka, Evercrisp wheat fiber, baking powder, baking soda, and chicken bouillon to create the batter base.
For the dredge, combine the same dry ingredients with garlic powder, onion powder, smoked paprika, and black pepper.
Take each piece of chicken, dip it into the batter, then coat it with the dredge, pressing down to form extra craggly edges.
Arrange the coated chicken on a tray and refrigerate for 15 minutes to set.
While the chicken is resting, prepare the yangnyeom sauce by mixing Korean chili paste, ketchup, honey, soy sauce, garlic, rice vinegar, sesame oil, and Korean chili powder. Warm the sauce gently.
Heat oil in a deep fryer to 325°F and fry the chicken pieces until they are lightly cooked. Remove them and let them rest for a moment.
Increase the oil temperature to 375°F and fry the chicken again until it turns golden and crispy.
Once fried, brush the hot chicken with the warmed yangnyeom sauce and serve it immediately.