In a large bowl, combine the whole chicken, grated ginger, grated garlic, salt, black pepper, and rice wine. Ensure the chicken is thoroughly coated in the marinade, cover, and refrigerate for 30 minutes to 1 hour.

In a deep frying pot or heavy-bottomed pan, heat the frying oil to 350°F (175°C). Use a thermometer to check the temperature.

In a medium bowl, whisk together 1¼ cups of the Korean fried chicken mix powder with 1 cup of cold water until you have a smooth batter. In another bowl, place 2 cups of the chicken mix powder for coating.

Take the marinated chicken pieces one at a time and dip them into the prepared batter. Then, dredge them in the flour mix, shaking off any excess.

Carefully lower the coated chicken into the hot oil, frying in batches for about 10-15 minutes or until golden brown and crispy.

Increase the oil temperature to 375°F (190°C) and return the chicken to fry for an additional 2-3 minutes.

While the chicken is frying, combine soy sauce, mirin, sugar, chopped garlic, and Thai chili flakes in a saucepan over medium heat. Bring to a boil, then simmer for 3-5 minutes.

Immediately toss the freshly fried chicken in the prepared sauce, ensuring each piece is well-coated.

Transfer the coated chicken to a serving platter and garnish with sesame seeds and chopped green onions. Serve hot.