Korean Fried Chicken Wings

This Korean fried chicken wings are so yummylicious... the sweet and spicy glaze is superb!

Ingredients:

500g. chicken wings

1 tsp. salt

Dash of ground pepper

1/2 cup cornflour

White Sesame Seeds, toasted (to serve)

Cooking oil (for deep frying)

Sweet and Spicy Glaze:

3 tbsp. light soy sauce

3 tbsp. granulated sugar

1 tbsp. apple cider vinegar

1/2 tbsp. Korean gochujang paste

1/2 tsp. yellow mustard

2 garlic cloves (finely grated)

2 large dried chillies (roughly chopped)

Methods:

1. Clean the chicken wings, cut into 2 sections (between the wingette and drumette) and pat dry with kitchen paper.  Combine chicken wings with salt and pepper.  Set aside while making the glaze.
2. For the sweet and spicy glaze, place all the ingredients in a small saucepan over medium-high heat.  Bring to simmer and cook for about 2 minutes, stirring often.  Remove from heat and pour the glaze into a small bowl, and set aside until ready to serve.
3. Dust each wings with cornflour and tap off any excess.
4. Fill a wok with about 1/3 capacity with cooking oil.  Heat over medium-high heat.  The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles.  Cook the chicken in batches until golden, flip in between.  Drain on kitchen paper.  Repeat until all is done.
5. Wait for a few minutes for the oil to heat up again.  Then add the chicken pieces back into the oil and cook for another few more minutes until super crispy and deeply golden.  Dish out the chicken wings and arrange them on a wire rack, this enables the excess oil to drip off.
6. Brush the wings with the sweet and spicy glaze.  Sprinkle with sesame seeds, use a tong to pick up each wings pieces and place them onto a serving plate.
7. Ready to serve!

This recipe is adapted from 'Marion's Kitchen' with a slight adjustment to suit my cooking preference.