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1/4 cup cornstarch
For the chicken
14 single chicken wings
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon grated ginger
1/4 teaspoon curry powder
1 tablespoon soju
For the sauce
5 cloves garlic, chopped
1 tablespoon soy sauce
2 tablespoons mirin
1 tablespoon gochujang
1 tablespoon ketchup
1/4 cup corn syrup
2 tablespoons finely chopped roasted peanuts
1 teaspoon sesame seeds
Combine chicken wings and next 5 ingredients. Set aside.
To make sauce: in a mixing bowl, combine garlic, soy sauce, mirin, gochujang, ketchup, and corn syrup and whisk well. Set aside.
Pour at least 2 inches of frying oil into a pot and heat over medium heat until oil reaches 375°F. Meanwhile, add cornstarch to marinated chicken and use hands to toss until wings are evenly coated.
Carefully drop chicken wings into the hot oil one by one, and fry them for 9 to 10 minutes or until golden brown, crispy and fully cooked. Do in batches if needed.
Remove cooked chicken wings from hot oil and place on a cooling rack. Let them cool for 5 minutes or until outside skin is cooled.
Meanwhile, heat a wok over high heat. Pour in sauce mixture and bring to a boil. Let it boil for 1 to 2 minutes, or until reduced and thickened with a caramel texture.
Add wings and toss until they are evenly coated with the sauce. Sprinkle peanuts and give a final toss. Transfer to a serving plate and sprinkle some sesame seeds on top. Enjoy!
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