800g chicken wings (cut into half and discard the tip)
Adequate cooking oil for deep-frying
1 tsp salt
½ tsp grated young ginger
¼ tsp ground black pepper
1/3 cup potato starch
2 tbsp grated onion
1 tbsp minced garlic
1 tsp grated young ginger
1 tbsp light soy sauce
2 tbsp gochujang
2 tbsp sriracha hot chilli sauce
4 tbsp tomato ketchup
4 tbsp mirin
2 tbsp honey
1 tbsp caster sugar
1 tsp mustard
1 tsp extra virgin sesame oil
1 tbsp toasted white sesame seeds
- Rinse, drained and pat-dry the chicken wings.
- Marinate the chicken wings with salt, grated young ginger and ground black pepper. Set aside for 30 minutes.
- Place 1/3 cup of potato starch in a mixing bowl.
- Add in marinated chicken wings. Toss to coat.
- Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken wings until lightly golden. Remove and drained.
- Heat up the cooking oil again, double fry the chicken wings until golden brown. Remove, drained and set aside.
- Heat up a large non-stick skillet. Pour in the sauce ingredients and bring to a boil and simmer until the sauce become slightly thicken.
- Add in deep-fried chicken wings. Toss to coat.
- Dish out to a serving bowl, garnish with toasted white sesame seeds. Serve.