Korean Extra Crispy Fried Chicken with Sweet Spicy Glaze

Ingredients

• •24 chicken wings
• •canola oil
• •2 cloves garlic
• •1 cup soy sauce
• •4 thai chili peppers
• •2 tbsp ketchup
• •2 tbsp rice vinegar
• •3 tbsp brown sugar
• •1 tsp sesame oil
• •1 tbsp honey
• •2 cups cornstarch
• •1 cup water
• •½ tsp salt and pepper
• •1 sesame seeds

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Method

From foodista.com — read the original

1. 1Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches.
2. 2Heat over medium-high for about 15 minutes or until ready for frying.
3. 3In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan.
4. 4Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
5. 5In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
6. 6In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter.
7. 7Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
8. 8Flavor the wings with a brush or by tossing them all together in a mixing bowl.
9. 9Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!