Ingredients (Serves 2)
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Chicken wings or mid-joint wings, 8–10 pieces
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Cornstarch or fried chicken coating, as needed
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Cooking oil, for frying
Korean Spicy Sauce:
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Gochujang (Korean chili paste), 2 tbsp
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Ketchup, 1 tbsp
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Sugar or honey, 1 tbsp
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Garlic, minced, 1 tbsp
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Soy sauce, 1 tbsp
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Chili flakes, optional
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White sesame seeds, for garnish
Instructions：
1. Prepare the chicken
Pat the chicken wings dry. Season lightly with salt and black pepper. Let marinate for 10 minutes.
2. Coat and fry
Coat the wings evenly with cornstarch.
Heat oil to 170°C / 340°F, then fry the wings until golden brown and crispy. Remove and drain excess oil.
3. Make the sauce
In a pan with a small amount of oil, sauté the minced garlic over low heat until fragrant.
Add gochujang, ketchup, sugar (or honey), soy sauce, and chili flakes. Simmer until the sauce thickens and becomes glossy.
4. Toss the wings
Add the fried wings to the sauce and toss quickly until fully coated.
5. Serve
Transfer to a plate and sprinkle with white sesame seeds and sliced scallions if desired.