Korean fried chicken

An irresistible dish that is given a delicious flavour kick from the gochujang chilli paste.

Serves 8 • Ready in 1 hr 10 mins 40g plain flour

40g potato flour

30g cornflour

1tsp baking powder

1.5kg chicken wings

Sunflower oil, for frying

2tsp toasted sesame seeds

4 spring onions, cut into thin strips For the sauce:

5 garlic cloves, crushed

3cm piece ginger, grated

4tbsp gochujang chilli paste

4tbsp rice wine vinegar

3tbsp light brown sugar

4tbsp maple syrup 1tbsp toasted sesame oil

1 For the sauce, put all the ingredients into a small pan and heat until beginning to bubble. Reduce the heat and cook, stirring, for 10 mins or until thickened and syrupy. Remove from the heat and set aside.

2 Heat the oven to 200C/gas 6. Mix together the flours and baking powder with 1tsp black pepper and 2tsp sea salt in a bowl. Add the chicken, toss to coat, then gently shake off the excess. Heat 2cm depth of sunflower oil in a wok or shallow pan until hot, Fry the chicken, in batches, for 2-3 mins on each side until lightly browned. Remove and drain on kitchen paper.

3 Transfer the chicken to a baking tray lined with baking paper and roast for 40-50 mins until browned and crispy. Reheat the sauce and pour over the chicken, turning to coat it completely. Pile the wings on a plate and scatter with sesame seeds and spring onions, to serve.

Per serving: 581 cals, 21g fat, 5.5g sat fat, 48g carbs