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Korean fried chicken with an extra crispy double fried coating, tossed in a sticky sweet and spicy gochujang glaze. Crunchy outside and juicy inside.
Pat the chicken wings dry, season them with salt, then toss them in the cornstarch and flour until fully coated.
Fry the wings in hot oil until pale golden, then lift them out to rest.
Fry them again in hotter oil until deep golden and very crisp, then drain them.
Warm the gochujang, soy sauce, honey, brown sugar, garlic, ginger and vinegar in a pan until sticky.
Toss the hot crispy wings in the glaze until coated, then finish with sesame seeds and sliced spring onion.
