Korean Fried Chicken

Directions

1Preheat the oil in a deep fryer.

2For the Fried Chicken, place the buttermilk into a medium bowl. Remove the wingtips from the chicken wings and place the trimmed wings into the buttermilk. Set aside in the fridge for 20-30 minutes.

3Combine the flour, cornflour and a pinch of salt together in a medium bowl and set aside.

4Drain the wings slightly then dip the chicken wings into the flour mix. Remove the wings from the flour and dip into the buttermilk then back into the flour mix.

5Place the wings into the deep fryer and fry until almost cooked through, about 15 minutes. Remove from the oil and set aside on paper towel.

6Increase the temperature of the deep fryer to 185C. Return the wings to the oil and cook until brown, crispy and cooked through, a further 5-7 minutes.

7Remove from the oil and drain on fresh paper towel. Season with salt.

8Meanwhile, for the Gochu Sauce, place the sesame oil into a large, deep pan and place over a medium heat. Add the spring onions and ginger to the pan and fry until fragrant, about 2 minutes. Add the Gochujang and fry, stirring, for 2-3 minutes.

9Add the remaining ingredients along with ½ cup water to the pan and simmer until the sauce has reduced and thickened, about 10 minutes. Season with salt and remove from the heat.

10Place the fried chicken wings into the pan and toss in the sauce until completely coated.

11To serve, pile the chicken wings onto a large serving plate and scatter with spring onions and sesame seeds.