INGREDIENTS

  • 10 chicken wings, or drumettes
  • 1 cup cornstarch 
  • Oil: for frying
  • Sesame seeds, for Serving

FOR MARINATION:

  • ½ cup cornstarch 
  • ½ cup flour 
  • 2 teaspoons salt
  • 1 cup of water

FOR SAUCE

  • 2 tablespoons soy sauce
  • ¼ cup honey 
  • 2 tablespoons rice vinegar
  • 2 tablespoons gochujang, (Korean chili paste)
  • 2 cloves garlic (Chopped)
  • 1 tablespoon ginger (Grated)

DIRECTIONS:

  • Mix the ingredients for the batter in a bowl until smooth with no bulges.
  • Heat oil in a pot to 340°F (170°C).
  • Dip a chicken into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  • Fry half of the chicken at a time for about 5-7 minutes, until lightly golden. The oil will drop to about 320°F (160°C).
  • Drain the Chicken and increase the heat. Heat oil to 375°F (190°C).

  • Fry the wings a second time until golden brown and crispy. Drain and set aside.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling.
  • Toss in the chicken
  • Ready to serve. Enjoy!