Korean Fried Chicken

• 12 high welfare chicken wings
• 2 inches of ginger, finely grated
• 150g cornflour
• vegetable oil, for frying
• 6 tbsp dark brown sugar
• 2 tbsp gochujang (or chilli paste)
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil (or vegetable oil)
• 2 tbsp rice wine vinegar (or white wine vinegar)
• 2 garlic cloves, crushed
• 1 tbsp sesame seeds

Pop a deep pan of vegetable oil on the hob (something with a high smoking point and little flavour).

Prep your chicken wings – take the base of your knife and place it on the knuckle joint. Smackdown and remove the tip (this can be disposed of). Repeat but splitting the chicken wings into two at the ‘elbow’. Please take care to clean your hands throughout the recipe.

We’re going to double fry these bad boys to give them the crispiest of skins! To prep them for their first-round season with salt and pepper and grate on a large piece of ginger. Next step, coat your chicken wings in the cornflour, tapping off the excess. Check your oil is up to temperature by dipping a wooden spoon into the pan. If lots of little bubbles quickly appear on the spoon, your oil is ready. Ease your wings into the oil for 12 minutes.

For the sauce – pop your dark brown sugar, chilli paste, dark soy sauce, sesame oil, rice vinegar and crushed garlic into a pan on medium heat. Allow to melt and heat through, forming a gorgeous dark amber glaze.

Remove your wings after 12 minutes, pop them onto a kitchen roll and leave them aside for 2 minutes. Pop the temperature up on your oil a tad. Return your wings to the oil for a further 5 minutes or until the skins have gone uber golden. Meanwhile, toast off some sesame seeds in a dry pan.

When your wings have completed their second fry pop onto a piece of kitchen roll to remove excess oil and then drop into the sauce and cover! Finish with a sprinkling of your toasted sesame seeds and enjoy!