Servings - 5 to 6

Ingredients: 

• 1 kg chicken wings 

• 1 teaspoon gochugaru 

• 1 tablespoon ginger-garlic (minced) 

• 1/2 teaspoon salt or to taste 

• 1/2 teaspoon pepper or to taste 

• 2 tablespoons soy sauce  

Sauce: 

• 3-3½ tablespoons soy sauce 

• 3-3½ tablespoons honey 

• 1 tablespoon rice vinegar 

• 1/3 cup brown sugar 

• 1/4 cup water 

• 170 g gochujang 

• 2 tablespoons oil 

• 2 tablespoons ginger-garlic (minced)  

Batter & Flour:  

• 1½ cups potato starch or corn starch 

• 1/2 cup plain flour 

• 1-2 teaspoons gochugaru 

• 1-2 tablespoons garlic powder 

• 1 teaspoon salt or to taste 

• 1-2  teaspoons cayenne pepper  

For Garnish: 

• Roasted Sesame Seeds 

• Green Onion 

Method:  

1. In a bowl, add chicken wings, gochugaru, minced ginger-garlic, salt, pepper, and soy sauce. 

2. Coat well and let it rest for 15 minutes. 

3. In a bowl, mix soy sauce, honey, rice vinegar, brown sugar, water, and gochujang.

4. Mix well and set aside. Heat oil in a pan. 

5. Add minced ginger-garlic and cook until aromatic. 

6. Pour in the prepared sauce. Bring to a boil, then simmer for 4-5 minutes until slightly thick. 

7. In a bowl, mix potato starch (or corn starch), plain flour, gochugaru, garlic powder, salt, and cayenne pepper. 

8. Divide this mixture into two bowls. Add cold water to one bowl and make a thin batter. 

9. Keep the other bowl dry for coating. 

10. Dip the marinated wings in the batter, shake off excess, then coat in the dry flour mixture. 

11. Deep-fry the chicken in hot oil for 4-5 minutes until lightly golden and crispy.

12. Transfer the hot wings into the sauce bowl and coat evenly. 

13. Sprinkle roasted sesame seeds and green onions.