Ultimate KFC ~ Korean Fried Chicken

Recipe sourced: Judy Joo ~ Korean Food Made Simple
Ingredients:
Coating:
30g cornflour
21/2 tsp sea salt
1/2 tsp baking powder
Freshly ground blackpepper
2 chicken drumsticks, 2 thighs and 4 wings (with tips)

Batter:
64g cornflour
20g fine matzo meal
30g plain flour
2 tbsp gochujang (Korean Chili flaked)
1 tbsp sea salt
21/2 tsp garlic powder
21/2 tsp onion powder
1/4 tsp baking powder
90ml vodka (i used apple vinegar)
2 tbsp gochujang (Korean chili paste)

BBQ sauce:
3 tbsp korean chili paste (gochujang)
3 tbsp ketchup
2 tbsp dark brown sugar
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp grated peeled fresh ginger
2 cloves garlic, grated for finely chopped

Vegetable oil, for frying

Method:
For the coating:
In a large bowl, mix together the cornflour, salt, baking powder and a generous amount of pepper.
Add the chicken and toss to coat.
Transfer the chicken to a wire rack, shaking each piece to remove any excess coating.
Leave, uncovered at room temperature for about 1 hour.

For the BBQ sauce:
In a small saucepan, combine all the sauce ingredients and simmer for 3-5 minutes until slightly thickened.
The sauce can be either served with the chicken or drizzled over it.
If you prefer the latter, remove it from the heat on the early side so it's a little thinner.
Set aside, the sauce is best warm or at room temperature.