Addictive, spicy chicken wings!
Prep Time: 20 minutes
Cooking Time: 8 minutes per batch
- Pack of chicken wings, Split into wingettes and drumettes
- 125g flour
- 1 tbsp cornflour
- ½ tsp baking powder
- A big pinch of salt
- 1 tbsp sesame seedds
- Sunflower oil, for frying
- 4 cloves of garlic, finely chopped
- 1 large thumb-sized piece of ginger, peeled and grated
- 3 tbsp light soy sauce
- 5 tbsp gochujang
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp dark brown sugar
-Whisk all of the sauce ingredients together in a saucepan.
-Place the saucepan on a medium heat and bring to a low simmer, until the sugar is just dissolved.
-Fill a medium sized pot with the sunflower oil and heat until the oil is hot enough to sizzle and turn bread golden
-Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water.
Coat the chicken wings in this batter.
-Working in several batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter.
-Fry for 8 minutes until the wings are golden brown and cooked through.
-Drain using a slotted spoon and place on a plate lined with kitchen paper.
-When all the chicken is cooked, toss the chicken in the sauce until completely coated.
-Sprinkle sesame seeds over the top.