Steps
- Season 900g of chicken wings with salt and pepper in a large bowl. Add ½ cup of potato starch, ¼ cup of all-purpose flour, ½ teaspoon of baking soda, and 2 large eggs, and mix until evenly coated.
- Heat 2in / 5cm of vegetable oil in a large, deep pot over medium-high heat to 330-350°F / 165-175°C. Fry the wings for 12 minutes, until golden brown and crunchy on all sides, then drain.
- For the sauce, heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Stir in 3 minced garlic cloves for about 30 seconds, until light brown.
- Add ⅓ cup of ketchup, ⅓ cup of rice syrup, ¼ cup of gochujang, and 2 teaspoons of white vinegar. Reduce the heat to low and stir until bubbling, then take off the heat.
- Reheat the oil and fry the wings again for 12 minutes, until very crunchy and they reach 165°F / 74°C.
- Reheat the sauce, add the hot wings, and toss until coated. Sprinkle with toasted sesame seeds.