Thinly slice 6-8 cloves of garlic using a mandolin and soak the slices in cold water for 2-3 minutes. Drain in a sieve and pat completely dry.
In a small skillet, heat oil over medium heat. Add the garlic slices and reduce heat to medium-low. Use a fork to stir garlic slices around as they cook. Remove once they start to turn lightly golden brown, approximately 6-8 minutes. Transfer them to a paper towel.
In a medium saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, red pepper flakes, sesame oil, and water. Bring to a simmer over medium-high heat, whisking occasionally, until combined and slightly thickened, about 2-3 minutes .
Make the cornstarch slurry by removing 4 tbsp of the sauce mixture and stirring it together with the cornstarch until the thick slurry forms. Pour back into the saucepan with the remaining sauce and simmer for 1-2 minutes until thickened.
Pan-fry Bibigo Chicken & Vegetable Mandu according to package directions. Once fried, toss in the soy garlic glaze until thoroughly coated. Top with plenty of crispy garlic chips and enjoy!
