Korean fried chicken

Start by rinsing the chicken wings well and then pat them dry thoroughly.

Mix the cornstarch, flour, baking soda, 2 eggs, pepper, and salt well with the chicken wings.

Stir everything until you get a batter around the chicken wings.

You can fry the chicken wings in a pot with 500 ml of vegetable oil or in the deep fryer without a basket. The chicken is double fried, which means we fry it twice.

Heat your oil to 160°C. Place the pieces of chicken in one by one, making sure to separate them if they stick to the bottom of the pot, and turn them occasionally. After 8 minutes, remove the chicken from the fryer and place it on a plate with paper towels. Remove the crusts/residues from the frying oil. Then increase the fryer temperature to 170°C and fry the chicken for another 6 minutes.

Put a small pot on the heat, add the oil, and sauté the finely chopped garlic briefly, then mix in all the other ingredients and let it come to a boil briefly.

Remove the chicken from the fryer, place it on a plate with paper towels. Let it drain briefly, place them in a large bowl, pour the sauce over, and mix until each piece of chicken is completely coated with the sauce.

Place on a board with parchment paper and sprinkle with sesame seeds and finely chopped green onion.

Serve immediately.