Soy Garlic Korean Fried Chicken

• 1kg chicken Wings/Drums
• 3 tbsp Shaoxing rice Wine
• 1 tsp ginger grated or bashed
• 2 tsp garlic grated or bashed
• 1 Tbsp Amoy soy sauce 
• 160g  potato or corn flour
• salt and Rajah pepper to taste
• Neutral oil for frying

Soy Garlic Sauce

• 125g butter
• 4 tbsp Amoy soy sauce
• 4-5 garlic cloves minced
• 1 thumb-size piece of ginger 
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tsp chilli flakes
• 1 Tbsp tabasco sauce
• 2 tsp Amoy sesame oil
• 1 red chillis sliced
• toasted sesame seeds and spring onion for garnish

In a pestle and mortar, bash the ginger and garlic. 

In a large bowl, marinate the chicken wings with rice wine, soy, the bashed ginger and garlic, salt and pepper. Marinade for a few minutes, or longer if you have the time. 

Now dredge the marinated chicken in cornstarch.

Place the oil in a wok and get it to a high heat. When you place a wooden chopstick into the oil it should bubble around the sides. Fry the chicken for 7-8 minutes. Drain on a wire rack or paper towel lined tray. Rest for 10 minutes, while you get the wok back up to a high heat. 

To make the sauce, melt the butter into a pan. Add in the rest of the sauce ingredients and simmer.

Once the oil is up to a high heat again, fry your chicken again for about a minute or until fully cooked through and golden brown. Toss the fried chicken in the soy garlic glaze, garnish with toasted sesame seeds, sliced peppers and spring onion, and enjoy.