Sorry, but you have to improvise the proportions for the korean chicken. I find that the addition of sugar to the marinade improves the flavor and will taste more appealing to Westerners.
The white wine can be Korean cooking wine, sake or any white wine you so choose. Just remember to marinade the chicken at least an hour and to keep in the refrigerator to allow the flavors to develop.
Normal proportion is one chicken breast per person but if the guests are heavy eaters or there are fewer side dishes, then increase the number of breasts. One can cut them up after they are broiled or grilled into smaller serving pieces.
Don't forget to garnish the serving platter.
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