Serves 4 as a starter
30 minutes
Ingredients
Chicken wings 500g
Cornflour 50g
Gochujang 3 tbsp
Honey 2 tbsp
Soy sauce 1 tbsp
Mirin 1 tbsp
Rice wine vinegar 2 tbsp
Garlic 3 cloves
Sesame oil 1 tsp
Method
Preheat the oven to 120 degrees C
If the chicken wings are whole, then we need to start by cutting them into individual pieces. Using a sharp knife find the joint between the tip (the bony meatless piece) and the rest of the wing. Slice through the join and then discard the tip. Now using a knife again, try to find the joint between the two remaining sections, it may help to bend the pieces apart. You should end up with two pieces, a drumette, and a flat.
Add the chicken to a large bowl and add in the cornflour, along with a large pinch of salt and 10 grinds of pepper. Toss repeatedly until all the chicken bits are coated.
Heat the vegetable oil in a large pan until it reads 180 degrees C on a cooking thermometer.
Add half the chicken pieces to the pan and leave to fry for 8 - 10 minutes. Turn the pieces occasionally to make sure they are browned on all sides.
Once cooked, transfer to a metal grill on a baking sheet and place in the oven whilst cooking the second batch in the same way.
Whilst the second batch is cooking prepare the glaze. To a wok, add the gochujang, honey, soy sauce, mirin, garlic, rice wine vinegar and sesame oil. Let that bubble for 2 minutes then add the butter. Stir the mixture together and once the butter has dissolved take the wok off the heat.
Place all the cooked wings on some kitchen towel to remove any excess oil, and then add them to the wok. Toss the wok repeatedly to make sure every piece is covered in the sauce.
Serve with a sprinkling of chopped coriander and sesame seeds. Eat and enjoy!