1. Combine flour, salt, pepper and garlic in a large zipper bag. Close and shake to combine.
2. Add chicken to the bag and shake to coat. Let the chicken rest in the bag (along with the flour) for 15 minutes (let’s the flour adhere better to the chicken).
3. Heat oil in a deep fryer or large dutch oven to 350°F.
4. Carefully drop chicken pieces into the hot oil, working in batches. The chicken breasts usually take 16-18 minutes. Thighs, 12-13 minutes. Legs, 8-10 minutes. Wings, 6-8 minutes.
5. Remove the chicken pieces from the oil and let drain on a wire rack.
6. While the chicken is frying, whisk together the chili paste, honey, vinegar and salt in a medium bowl, creating a glaze.
7. Toss chicken in the glaze and serve.