Serves: 6
What You’ll Need:
- 1.5kg chicken wings
- 40g cornflour
- 1½ tsp salt
- ½ tsp baking powder
For the batter
- 100g cornflour
- 50g rice flour
- 50g plain flour
- 1 tsp baking powder
- 1 tbsp salt
- 2 tsp garlic granules
- 250ml water
- Oil for deep-frying
- Spring onions, chopped
For the Gochu Jang glaze
- 2 garlic cloves, roughly chopped
- 5 tbsp Yogiyo Gochu Jang Chilli Sauce for Cooking
- 1 tbsp finely chopped ginger
- 1 tbsp sesame oil
- 2 tbsp clear honey
- 1 tbsp toasted sesame seeds
What To Do:
- First make the glaze. Using a pestle and mortar or food processor, purée the garlic cloves to a smooth paste. Put in a heavy-based saucepan along with the other ingredients.
- Cook on a low heat, simmering gently for about 3 minutes until it thickens, stirring to stop the sugars from burning on the bottom of the pan. Set aside.
- Cut the tips from the wings and chop each wing in half at the joint. Pat the wings dry.
- In a bowl, mix together 40g cornflour, ½ tbsp salt and ½ tsp baking powder, then coat the wings with the mixture, one at a time. Tap excess flour from the wings and place on a metal rack.
- Heat the oil in a deep fryer or wok to 180° In the meantime, mix together the ingredients for batter in a bowl, add the water and whisk together well.
- Using tongs, dip each wing in the batter, making sure it’s well coated and transfer straight into the oil.
- Fry until light golden, about 5-7 minutes, and transfer to a rack.
- When all chicken is cooked, fry the wings again, making sure the oil is at 180°C, until golden brown, about 5 minutes.
- Transfer to a rack and leave until cool enough to handle then put in a serving dish and drizzle with the Gochu Jang glaze. Serve, sprinkle with chopped spring onions if you like.