1. Chicken wings – 1/2 kg (I used drumette, the meatier part of a chicken wing), cleaned and rinsed
2. Salt and pepper – 2 pinches
Onion powder and garlic powder – 1 pinch each
3. Potato starch / Corn starch – 3 – 4 tbsp
Rice powder – 2 tsp
4. Oil – 2 tsp
5. Garlic – 2, finely chopped
Dried red chilies – 2 – 3, broken
6. Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp
Gochujang (Korean fermented chili paste) or chilly garlic sauce / sriracha sauce – 1 tbsp
Honey – 1 tbsp
Tomato ketchup – 1 tbsp (optional)
Pepper powder – 1 pinch
7. Toasted sesame oil – 1/2 tsp, optional
8. Sesame seeds – To garnish
1. Marinate chicken pieces with salt, pepper, garlic and onion powder. Set aside for 30 minutes.
2. Heat oil in a pan. Add garlic, dried red chilies and fry for 30 seconds. Add ingredients numbered 6. Mix well and cook for a minute over low heat. Taste-check and add more sauces, if you prefer. Add toasted sesame oil and mix well. Switch off and set aside until ready to use.
3. Add corn starch and rice flour to the chicken pieces, mix and press to coat them well.
4. Heat oil over medium-high flame. Add chicken pieces in 1 – 2 batches and fry over medium or medium-low flame flipping in between, for around 10 minutes. Remove to a paper towel. Let them sit for a few minutes.
5. Reheat the oil and fry the chicken pieces again for 5 minutes till crisp and golden over high heat. Drain well and add immediately to the prepared sauce and toss well over high heat. Transfer to a serving bowl, sprinkle sesame seeds and serve immediately.