Ingredients
- 2 pounds (900g) chicken wings
- 2 large eggs
- ¼ cup (35g) all-purpose flour (plain flour)
- ½ teaspoon baking soda
- ½ cup (80g) potato starch or cornstarch (cornflour)
- 1 tablespoon toasted sesame seeds
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Swicy Sauce:
- ⅓ cup (80ml) rice syrup or corn syrup
- ⅓ cup (80ml) ketchup
- 2 teaspoons white vinegar
- ¼ cup gochujang
- 3 minced garlic cloves
- Oil, as needed
Method
- Put 2 inches (5cm) of oil in a big heavy skillet or pot.
- Turn the heat up to medium-high heat and let it heat up for about 10 minutes or until it reaches 330-350F (165-175C) or until a breadcrumb flicked into it sizzles.
- Toss the chicken with the starch, flour, eggs, baking soda, salt, and pepper.
- Add the chicken to the hot oil and cook for about 12 minutes or until the chicken is crispy all over, using tongs to turn it.
- Transfer the chicken to a paper-towel lined bowl.
- Put 2 teaspoons of oil in a big skillet over a moderate to high heat.
- Add the garlic and cook for 30 seconds.
- Add the ketchup gochujang, rice syrup, and vinegar, stirring with a wooden spoon.
- Turn the heat down and stir the mixture until it bubbles.
- Take the pan off the heat.
- Heat 2 teaspoons of oil in a skillet until it reaches 330-350F (165-175C).
- Add the chicken and fry it (again) for another 12 minutes or until crisp.
- Bring the sauce back up to a simmer then add the chicken and stir using a wooden spoon.
- Serve hot, sprinkled with sesame seeds if liked.
Notes
- Serve over rice or noodles, or pair with fries if you prefer
- You can use any kind of oil for this, such as vegetable oil, canola oil, peanut oil etc