Mama Korean Fried Chicken

Ingredients

12 whole chicken wings cut into 2 parts
1-2 cups potato starch
3 cups or more for deep frying
Some white sesame, chilli padi and chopped coriander for garnishing

Seasonings for chicken wings
1 tsp salt or to taste
Some white pepper
1 tsp sesame oil
1 tsp grated ginger
1 tsp grated garlic

Ingredients and Seasonings for Hot and Spicy Korean Sauce
1 tsp oil
1/2 tsp grated ginger
1 tsp grated garlic
6 dried chilli (cut into 3-5 sections)
2 tbsp korean red chilli paste
1/4 cup Kikkoman extra fragrant soya sauce
1 tsp rice vinegar
2-3 tbsp black/brown sugar or to taste
3 tbsp water

Direction
Heat 1 tsp of oil, saute grated ginger and garlic until fragrant. Add dried chilli and saute for a few minutes. Put all the seasonings to taste and cook for a while. The sauce should be slightly thicken. Remove and set aside.

Method:
1. Marinate chicken wings with all the seasonings for at least 2 hours or overnight.
2. Heat oil (about 3-4 cups) in a deep pot or wok until its really hot but not smoky.
3. Put the potato starch in a big mixing bowl and coat the wings evenly with the potato starch one by one.
4. Using Medium-high fire, deep fry the wings until it turns golden bown or crispy (about 10-15 minutes). Remove and leave it in a strainer. Continue to fry the rest of the chicken wings. 
5. Fry all the chicken wings again for the second time in hot oil (high fire) for 1-2 minutes or until very crispy. Remove and set aside.
6. Lastly, in another pan or wok, mix the sauce and the chicken wings. Dish up and garnish with some white sesame, chopped coriander and chilli padi on top. Serve hot with Korean rice.