Spicy Korean Chicken - cooking recipe

Ingredients

10 chicken wings, and drumettes
1 cup cornstarch
oil, for frying
sesame seeds, for serving
batter
1/2 cup cornstarch
1/2 cup flour
2 teaspoons salt
1 cup vodka
gochujang, sauce
2 tablespoons soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons korean chili paste (gochujang)
2 garlic cloves, minced
1 tablespoon ginger, grated

Preparation

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
2. Heat oil in a pot to 340\u00b0F.
3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320\u00b0F.
5. Drain the wings and increase the heat.
6. Heat oil to about 375\u00b0F.
7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.