• 16 chicken wings
• Cornflour, for dusting the chicken
• 1⁄2 tsp salt
• 3 tbsp dark brown sugar
• 1 tbsp Korean sweet chilli paste, we recommend using a brand like Very Lazy 1 tbsp soy sauce
• 200ml water
• 3 large cloves garlic, crushed
• 2 tsp fresh ginger, grated
• 1 tsp sesame oil
• 1 tsp Korean ground chilli pepper or chilli powder
• 100g Rachel’s Greek Style honey yogurt
• Vegetable oil, for frying

What To Do:

• Dry the chicken wings with kitchen paper and roll in cornflour and a little salt. This process will help crisp the chicken.

• To make the sauce combine the sugar, sweet chilli paste, soy sauce, water, garlic, ginger, sesame oil and chilli powder in a pan and boil until it starts to get syrupy. Taste the sauce and add more chilli pepper as required. Allow to cool and stir in the yogurt.

• Strain the sauce through a sieve to remove the solids. Removing the solids will again help to crisp the chicken.

• Add about 2” inches of vegetable oil into a heavy bottomed saucepan and heat. To test the oil drop a small piece of bread into the pan and if it is hot enough it will sizzle and brown.

• Take the chicken wings, making sure they are as dry as possible and fry them in batches for 10 minutes in the hot oil, whilst moving them about with a slotted spoon. Ensure they are fully submerged into the oil. Transfer to a plate after ten minutes and continue with the other batches.

• Once the chicken has been fried once, place each piece in again to make them golden brown.