Korean fried chicken

• chicken wings↗500g g
• ginger↗large chunk of large chunk of

  peeled and finely grated

• cornflour↗50g g
• vegetable oil↗

  for frying

• sesame seeds↗

  and sliced spring onion, to serve

• dark brown soft sugar↗6 tbsp tbsp
• gochujang↗2 tbsp tbsp

  (Korean chilli paste)

• soy sauce↗2 tbsp tbsp
• large garlic cloves↗2

  crushed

• ginger↗small piece of small piece of

  peeled and grated

• sesame oil↗2 tsp tsp

Step-by-step instructions

1. 1

   To make the sauce, put all the ingredients in a saucepan and simmer until syrupy, about 3-4 mins. Remove from the heat and set aside.

2. 2

   Season the chicken wings with salt, pepper and the grated ginger.

3. 3

   Toss the chicken with the cornflour until completely coated.

4. 4

   Heat about 2cm of vegetable oil in a large frying pan over a medium-high heat and fry the chicken wings for 8-10 mins until crisp, turning halfway.

5. 5

   Remove from the oil and drain on kitchen paper. Leave to cool slightly, about 2 mins. Reheat the sauce and toss the crispy chicken wings in it.

6. 6

   Tip into a bowl and top with the sesame seeds and sliced spring onions.