Korean Soy Garlic Fried Chicken

Ingredients
Chicken Seasoning

6 pieces chicken wings, drumstick and wing part separated (12 pcs total)
1/2 T minced onion
1/2 T minced garlic
2 T soy sauce
salt and pepper to taste

Breading

1 /2 c all purpose flour
1/2 cup cornstarch
1/2 cup rice flour
1/2 T chicken powder
salt and pepper to taste

Sauce
1/4 cup soy sauce
2 T honey
2 T brown sugar
2 T Chinese cooking wine
1/4 cup water
3 1-inch wide ginger coins
1 T finely minced garlic
1/4 cup ketchup
1 T hot sauce

Instructions
Fried Chicken
Season chicken with onion, garlic, soy sauce, salt and pepper. Marinate for at least an hour or overnight
Prepare the breading by mixing well all the ingredients. Set aside.
Heat enough oil to deep fry wings in a pan (or large sauce pan). (Most recipes call for 350?)
Working in batches of 6-8 pieces, toss flour mixture into the wings to evenly coat each piece.
Deep fry chicken until golden, 68 minutes.
Drain on paper towels and rest chicken wings for 2-5 minutes.
Re-fry chicken until crisp, about 68 minutes more.
Drain again.
Toss chicken wings in sauce.
Sauce
In a bowl, mix soy sauce, honey, water, Chinese cooking wine, and brown sugar. Set aside.
In a small saucepan on medium heat, saute garlic and ginger for 2 minutes.
Pour in soy sauce mixture and simmer for 10-12 minutes until sauce thickens.
Remove from heat and add in ketchup and hot sauce.
Stir to evenly mix the sauce.