Korean uses rice flour instead of wheat flour. Rice flour absorbs less fat than wheat flour which allows for a crispier and drier (less greasy) breading. The chicken meat is usually brined in heavy salt, so that less salt is used in the breading.

You can do whatever you want for sauce but Korean sauces are extremely sweet. I’m not a fan of sweet sticky sauces so I tend to get the dry or soy flavored version

Korean style really has science on its side, in my opinion it’s the ultimate fried chicken.

Ok but why didn’t you just punch two holes in the paper and thread the zip tie through both so the paper lays flat

Either, screws will be fine. Hardware doesn’t matter much but if you can half-lap joints then this will be plenty strong