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Begin by cutting the chicken thighs and brining them overnight in a mixture of buttermilk and salt.
The next day, take a portion of the brine and mix it with a bit of flour to create a base.
Gather the potato starch, old vodka, and ever crisp (wheat fiber) for the batter.
Add baking powder, baking soda, and chicken bouillon to this mixture.
For the dredge, combine garlic powder, onion powder, smoked paprika, and black pepper with the same dry ingredients.
Dip your fingers into the batter and sprinkle it over the dredge to form extra craggly edges.
Take some chicken, dip it in the batter, then coat it in the dry mixture, pressing it in before placing it in the fridge for 15 minutes.
To prepare the sauce, mix together Korean chili paste, ketchup, honey, soy sauce, garlic, rice vinegar, sesame oil, and Korean chili powder, then warm it up.
Fry the chicken twice: first at 325°F, then again at 375°F.
Finally, brush the sauce over the fried chicken and enjoy the crunch.