Ingredients:

  • 2 lbs (900g) chicken wings and drumettes, separated
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) grated ginger
  • 2 cloves garlic, minced
  • 1 tsp (5ml) black pepper
  • 1 tbsp (15ml) rice wine (mirin or sake acceptable)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch (corn flour)
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) baking powder
  • 2 large eggs, beaten
  • 2 tbsp (30ml) water
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch (corn flour)
  • 1/4 cup (60ml) Gochujang (Korean chili paste)
  • 2 tbsp (30ml) soy sauce
  • 2 tbsp (30ml) honey or corn syrup
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) sesame oil
  • 1 tbsp (15ml) brown sugar
  • 1 clove garlic, minced
  • 1/2 tsp (2.5ml) red pepper flakes (optional, for extra heat)
  • Vegetable oil or peanut oil, for frying (about 6-8 cups)
  • Sesame seeds
  • Chopped scallions (green onions)

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and refrigerate for at least 30 minutes (or up to 2 hours).
  2. Set up three stations: first dredge (flour, cornstarch, salt, baking powder), egg wash, and second dredge (flour, cornstarch).
  3. Dredge each piece of marinated chicken in the first dredge mixture, ensuring it's fully coated. Shake off excess.
  4. Dip the dredged chicken into the egg wash, making sure it's evenly coated.
  5. Dredge the chicken again in the second dredge, pressing gently to adhere.
  6. Heat oil to 300°F (150°C). Fry chicken in batches (don't overcrowd) for 8-10 minutes, until lightly golden. Remove and place on a wire rack to cool slightly.
  7. Increase oil temperature to 375°F (190°C). Fry chicken again in batches for 2-3 minutes, until deep golden brown and crispy. Internal temperature should reach 165°F (74°C).
  8. While the chicken is frying for the second time, whisk together all sauce ingredients in a small saucepan.
  9. Bring the sauce to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
  10. Toss the fried chicken with the sauce in a large skillet or wok. Cook for 1-2 minutes, until evenly coated. Garnish with sesame seeds and chopped scallions. Serve immediately.