Korean Extra Crispy Fried Chicken

Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry.

In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches. Heat over medium-high or check for a deep-fry thermometer reading of 350°F.

In the meantime, combine soy sauce, rice vinegar, brown sugar, honey, ketchup, sesame oil, red chili garlic sauce or red chili peppers, and fresh or powdered ginger and garlic in a small saucepan. Boil until the sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding more red chili garlic sauce or red chili peppers and tasting for desired taste.

In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing piece with the cornstarch and set aside.

In another bowl, whisk the remaining 3/4 cup cornstarch and 3/4 cup water together to make a runny, liquidy batter. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches until golden brown. Drain on paper towels. Do not overcrowd the pan when frying each batch.

Serve half of the fried chicken wings without sauce on a plate. For the remaining flavored wings, coat chicken pieces with the sauce using a brush or by tossing them together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds and thin green onion slices. Enjoy and eat while hot!