In a bowl, place the chicken, rice wine, ginger, salt, seasoning powder, black pepper, egg white and cornstarch. Mix well and leave to marinate for 30 minutes.
Evenly coat the chicken with the potato starch and set side. (dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
In a deep wok, enough oil to cover the wok and heat it until the oil temperature reaches 180 C.
Start adding the battered chicken carefully (do not overcrowd the pan). Fry them for 5-8 minutes or until the batter is golden and crisp.
Remove the chicken from oil and leave on a paper towel to take away the excess oil.
In a separate saucepan, add a tsp of oil and fry the minced garlic till fragrant. Add in the other ingredients for the Korean fried chicken sauce.
Heat the sauce over low medium heat and mix well. Once it starts bubbling, add in the fried chicken and give it a few toss to coat the chicken evenly with the sauce.
Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.Once all the chicken is coated with the sauce, serve it hot immediately.