Korean Chicken

 Chicken

2 garlic cloves

10 g fresh root ginger, peeled, cut in round slices (2 mm)

70 g plain flour

20 g cornflour

1 tsp baking powder

2 tsp fine sea salt

¼ tsp ground black pepper

1000 g chicken wings

Sauce

5 garlic cloves

10 g fresh root ginger, peeled, cut in round slices (2 mm)

50 g light brown sugar

60 g rice vinegar

60 g runny honey

30 - 50 g Korean chilli paste (gochujang), to taste

30 g tomato ketchup

15 g dark soy sauce

15 g sesame oil

vegetable oil, for deep frying

1 Tbsp sesame seeds, for sprinkling

2 spring onions, thinly sliced (5 mm), for sprinkling