Yangnyeom chikin

Method

1. 1 Cut the chicken wings in half, toss with salt and pepper, and let them marinate for 15 minutes.
2. 2 Mix cornstarch with flour and egg to form a thick coating, then dip each piece of chicken evenly into it.
3. 3 Heat the oil to 160 degrees, fry the chicken for 8 minutes the first time, then remove and let it drain for 5 minutes.
4. 4 Increase the oil temperature to 180 degrees, fry for a second time for 3 minutes until the crust is very crispy, then remove and place on a rack.
5. 5 Sauté minced garlic with gochujang chili paste, honey, sugar, and vinegar, then simmer for 3 minutes until the sauce thickens.
6. 6 Add the chicken to the pan of sauce, stir quickly to coat evenly, sprinkle with roasted sesame seeds, and serve immediately while still crispy.

With an appliance

• Air fryer 49 min

  Replace steps 3 and 4: spray the chicken with oil to coat it completely, fry at 180 degrees for 14 minutes, then increase to 200 degrees for another 4 minutes, flip at the 9th minute; step 6 still involves quickly tossing the chicken with the sauce in the pan.