KOREAN FRIED CHICKEN

TAKES 1 HR 10 MINS SERVES 8

Sunflower oil 40g plain flour 40g potato flour 30g cornflour 1tsp baking powder 1.5kg chicken wings 2tsp toasted sesame seeds 1 bunch spring onions, sliced FOR THE SAUCE 5 garlic cloves, crushed 3cm piece ginger, grated 4tbsp gochujang paste 4tbsp rice wine vinegar 3tbsp light brown sugar 4tbsp maple syrup 1tbsp toasted sesame oil

1 Heat the oven to 200C/gas 6. Mix together the flours, baking powder, 1tsp black pepper and 2tsp sea salt in a bowl. Add the chicken, toss to coat. Shake off any excess.

2 Heat 2cm depth of oil in a wok. Fry the chicken in batches for 2-3mins on each side until very lightly browned. Drain on kitchen paper.

3 Transfer the chicken to a baking tray lined with baking parchment and roast for 40-50 mins until browned and crispy.

4 Put all the sauce ingredients into a pan. Place over a medium high heat until it starts to bubble. Reduce the heat and cook, stirring, for 10 mins, or until thickened and syrupy.

5 Toss the chicken in the sauce and serve with the sesame seeds and spring onions scattered over.

GOCHUJANG IS A FERMENTED RED CHILLI PASTE THAT EPITOMISES KOREAN FLAVOURS