Korean fried chicken

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

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

Mix 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 let the finely chopped garlic sauté briefly, then mix in all the other ingredients and let it simmer briefly.

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

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

Serve immediately.