Korean fried chicken

Ingredients

• 20 chicken wings (skinless)

• Salt

• Pepper

• 1/2 cup flour

• 1/2 cup cornstarch (or potato starch)

• 3/4 cup water

• Also on the side, prep 1/2 cup each of flour and cornstarch (or potato starch)

Sauce

• 3 Tbsp soy sauce

• 3 Tbsp honey (or sugar)

• 1 tsp vinegar

• 1 clove minced garlic

• 1 tsp minced jalapeno

1. Season the wings in salt and pepper and leave overnight

2. Mix the flour, cornstarch, and water until smooth.

3. Toss the chicken in the flour mix

4. Heat the oil to at least 180C (356F)

5. Right before frying, roll the battered wings in 1/2 cup flour and 1/2 cup cornstarch mix 

6. Fry until golden, then fetch them on a mesh

7. Fry them again until golden brown

8. Put the fried chicken in a bowl, add the sauce little bit at a time, to taste and toss the chicken. Enjoy!