Top and tal the onion, and roughly chop.
Remove the root from the garlic and peel.
Peel the ginger and chop.
Place the onion, garlic and ginger in a food processor, and puree.
On a medium high heat, warm the sesame oil until it begins to look hazy. Fry off the onion puree until it is fragrant and just beginning to brown.
Add the remaining ingredients, and bring to a simmer until the sauce becomes thick and sticky.
Set aside until needed.
Peel and grate both the ginger and garlic.
Toss all the ingredients together.
The chicken wings can be marinated for up to 3 days before frying.
Heat the oil to 175'C in a deep pan on a medium to medium-high heat: the oil should take at least 10 minutes to reachthe right tempereature. If the oil heats up too quickly, the chicken may brown too quickly without cooking through.
When the oil is hot, gently drop the chicken wings and allow to reach a deep golden brown colour, about 12-15 minutes. If the chicken is not cooked through, it can be finished in a hot oven while the rest of the wings are fried off.
Toss the hot chicken wings in the prepared sauce, sprinkle with sesame seeds and serve immediately.
«Gochujang is a spicy fermentated chilli paste found in most Asian shops and larger supermarket, if it cannot be sourced, substitute with a Thai chilli paste such as sambal olek.»
Korean food is on trend at the moment, and really not all that difficult to make at home, once you know the basics. These Korean style fried chicken wings are spicy and crispy and will be a real hit!