Prep time; 15 mins
Cooking time; 30 mins
Total time; 45 mins

Ingredients

For the chicken

1kg chicken wings
Salt to taste
6 tablespoons potato starch or corn starch
Oil for deep frying

For sauce

3 tablespoons olive oil
1 tablespoon garlic-ginger paste
3/4 teaspoon chili pepper flakes (optional)
1/3 cup soy sauce
1/4 cup rice syrup or corn syrup
1 tablespoon brown sugar
1 teaspoon sesame seeds

Instructions

Step 1; prepare chicken and ingredients

Rinse chicken wings and pat dry. Separate each wing at the joint into 2 pieces. Season with salt

Place potato starch/ corn starch onto a shallow plate. Coat chicken well, one piece at a time

Step 2; deep frying chicken

In a frying pan over medium high heat, bring the deep-frying oil to boil. Place chicken into the boiled oil, one at a time. Make sure they are not too crowded. Cook for about 8-10 minutes, or until light brown

Remove from oil, transfer them into a strainer or a plate covered with paper towels for the excess oil to absorb. Let them rest for at least 5 minutes. Return oil to boil. Deep fry the wings again for another 6-8 minutes; or until crispy and golden brown

Remove from oil

Step 3; prepare the sauce

In a wok over medium high heat, bring 1 tablespoon cooking oil to boil. Add garlic-ginger paste. Cook until fragrant, about 30 seconds. Add soy sauce, rice/corn syrup, chili pepper flakes and sugar; cook until sugar dissolves; stirring frequently

Step 4. Coat chicken with the sauce

Add chicken into the wok. Remove wok from heat, mix until well coated

Serve as desired

Garnish with sesame seeds. Enjoy