Korean Fried Chicken

Chicken

• 2 garlic cloves
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 70 g plain flour
• 20 g cornflour
• 1 tsp baking powder
• 2 tsp fine sea salt
• ¼ tsp ground black pepper
• 1000 g chicken wings

Sauce

• 5 garlic cloves
• 10 g fresh root ginger, peeled, cut in round slices (2 mm)
• 50 g light brown sugar
• 60 g rice vinegar
• 60 g runny honey
• 30 - 50 g Korean chilli paste (gochujang), to taste
• 30 g tomato ketchup
• 15 g dark soy sauce
• 15 g sesame oil
• vegetable oil, for deep frying
• 1 Tbsp sesame seeds, for sprinkling
• 2 spring onions, thinly sliced (5 mm), for sprinkling