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So I was watching a video that was trying to recreate a Korean street food recipe and the sauce sounded interesting and I wanted to try the wet batter method

It came out good but the flavor was a bit odd super garlicky and tasty but kinda sharp. not bad at all the wet batter fry was good but I think you get a better crunch from the dry fry

So presented for you folks, and ~faccc2 try it and enjoy

Korean fried chicken in Garlic Banana sauce

Ingredients
sauce

24 cloves of peeled garlic
2 bananas
1/2 cup honey
1 cup soy sauce
1/2 cup brown sugar
1/2 cup rice wine
1/4 cup honey
cornstarch slurry to thicken if needed

chicken
2 pounds of chicken (I used skinless boneless thighs again)
2 1/2 cup flour
1/2 cup cornstarch
2 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon paprika

1 in a hot wok or sauce pan sauté the garlic cloves in oil, tossing till just browned
2 add garlic, banana, and first portion of honey to food processer and puree until smooth
3 add soy sugar, honey, and rice wine and mix till smooth
4 cut chicken thighs into 1 inch bites
5 mix flout, corn starch, salt, paprika, garlic, onion, baking and curry powder in a large bowl
6 set aside about a cup of the flour mix to the rest add about one cup of water. you want a thin batter like pan cake batter
7 toss the chicken in the batter making sure to coat each piece. then dredge the battered chicken through the flour mix
8 fry in batches turning to make sure each side is browned and crispy before setting aside to drain on paper towels (should take 5 to 8 minutes)
9 in your wok or sauce pan add a portion of the sauce and heat once the sauce is as thick as you like toss chicken to coat. repeat as needed till all the chicken is sauced