Korean Fried Chicken Wings (KFC)

Ingredients

For the chicken and batter:

• 2 1/2
  
  pounds chicken wings (tips clipped off and discarded, and wings cut at the joints, washed and pat dry)
  
• 1
  
  cup Wondra flour
  
• 1
  
  teaspoon salt
  
• 1
  
  teaspoon pepper
  
• 
  
  Neutral oil, as needed for frying
  

For the spicy ginger-soy glaze:

• 1
  
  cup water
  
• 1
  
  cup thin-sliced ginger, peeled
  
• 3
  
  tablespoons soy sauce
  
• 1/2
  
  cup brown sugar
  
• 1/4
  
  cup rice vinegar (or white vinegar)
  
• 2
  
  tablespoons honey or corn syrup
  
• 1 to 2
  
  tablespoons chile flakes or Korean fermented chile
  
• 1 to 2
  
  tablespoons toasted sesame, to serve (optional)
  

Directions

1. In a mixing bowl, combine Wondra flour, salt, and pepper. Dredge the prepared and rinsed chicken wings in the flour mixture to get a fine light coat.

2. Heat some cooking oil in a deep fryer or a deep frying pan to about 350° F. Fry chicken wings, in batches if necessary, about 5 min each until cooked through. Remove, and shake any excess flour off and allow to cool.
3. In a small saucepan, add the water, ginger, soy sauce, vinegar, and sugar and bring to boil. Then add the honeyand chile and reduce by half until it has a thick maple syrup-like consistency and set aside.
4. Re-fry the wings until crispy golden-brown, about another 5 to 8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Top with sesame seeds to serve, if desired.