Korean Style Fried Chicken v2

1 kg. Chicken portions
Salt and Pepper to taste
Oil for frying
1/2 – 3/4 cup Cornstarch for coating
Coating Version 2:
1/2 cup Potato Starch
1/2 cup Glutinous Rice Flour
1/2 to 3-4 cup Cold Water
1/2 tbsp. Baking Powder
1 1/2 tsp. Curry Powder
1 1/2 tsp. Paprika
Salt and pepper to taste
1 cup Coke
1 tsp. (or more) Garlic Paste
2 tbsp. Ketchup
1 tbsp. Soy Sauce (adjust to your taste)
1/2 tsp. Chili Powder or Siling Labuyo (optional)
1/2 tbsp. Cornstarch dissolve in 1 tbsp. Water
  1. Season the chicken with salt and pepper to taste. Leave to for 30 minutes to marinate.
  2. Combine all ingredients for the breadings in a bowl EXCEPT for the corn starch to make a batter. Mix it well until smooth and lump free. Coat the chicken in cornstarch. Tap it to remove excess corn starch. Then dredge it in batter. Deep fry under medium heat for 12 – 15 minutes depending on the size of the chicken. Continue to fry the rest of the chicken.
  3. For the sauce: Combine all ingredients in a sauce pan except for the cornstarch slurry. Simmer till it boils then add the cornstarch slurry, stir continously till the sauce thickens.