Korean Fried Chicken Lettuce Wraps

1. Cut the chicken into bite-size pieces.
2. Combine rice wine, salt, pinch of black pepper, garlic and ginger. Add chicken and refrigerate for a minimum of 30 minutes.
3. Create a dredge by combining ½ Tbsp black pepper, flour, cornstarch, potato starch, gochugaru, garlic powder, onion powder and baking powder.
4. Remove the chicken from the marinade and coat in the dredge. Place chicken on a lined sheet pan and refrigerate for 10 minutes for the dredge to absorb the moisture from the chicken.
5. Fry the chicken in a deep fryer heated to 325°F (162°C) for 5 minutes. Remove and set aside for future service.

To Serve

1. Fry the chicken a second time for 3-5 minutes in a deep fryer heated to 325°F (162°C) .
2. Place double-cooked chicken in a bowl and toss with sesame seeds and Gochujang Honey.
3. Serve with little gem lettuce leaves, perilla leaves, kimchi, pickled daikon, radish and cucumbers.