KOREAN FRIED CHICKEN WITH DIPPING SAUCE

Name: KOREAN FRIED CHICKEN WITH DIPPING SAUCE
Cuisine: Asian, Korean
Ingredients: • 560 g chicken breast, cut into bite-sized pieces; • 1 tsp salt; • 1 tsp paprika; • 1 tsp garlic powder; • ½ tsp white pepper; • 2 garlic cloves, finely chopped; • 1 tsp MSG (optional but recommended); • ⅓ cup cornstarch (≈ 40 g); • ½ cup all-purpose flour (≈ 60 g); • 150 ml water; • Oil for frying; For the Korean Glaze; • ¼ cup brown sugar (≈ 50 g); • 1 tbsp honey; • 1 tbsp soy sauce; • 2 tbsp ketchup; • 2 tbsp water; • 1 tsp sesame oil; • A few drops of fish sauce (optional, for depth); • 3 heaped tbsp Greek yogurt; • 1 tbsp mayonnaise; • Salt, pepper, garlic powder to taste; • 3 tbsp water; (Add more water for a thinner sauce, less for thicker)