Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze

Ingredients

• 24  chicken wings cut into 3 pieces and tips discarded
• 6 servings vegetable oil; peanut oil preferred for frying (peanut oil if available)
• 2 cloves garlic powder (or garlic powder)
• 1 cup soya sauce 
• 4  thai chile finely minced deseeded
• 2 tbsp catsup 
• 2 tbsp apple cider vinegar (or cider vinegar)
• 3 tbsp brown sugar 
• 3 tbsp brown sugar 
• 1 tsp sesame oil 
• 1 tbsp honey 
• 2 cups cornstarch for batter (1 cup coating, 1 cup )
• 1 cup water 
• 0.5 tsp salt and pepper 
• 6 servings sesame seed (garnish)

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• mixing bowl
• dutch oven

Directions

1. Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches.
2. Heat over medium-high for about 15 minutes or until ready for frying.
3. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
4. In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
5. In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter.
6. Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
7. Flavor the wings with a brush or by tossing them all together in a mixing bowl.
8. Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!