Korean Fried Chicken

Chicken

• 2 garlic cloves
• ½ inch ginger, fresh, peeled, and thinly sliced
• 70 g all purpose white flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 2 tsp sea salt
• ¼ tsp black pepper, ground
• 995 g chicken wings

Sauce

• 5 garlic clove
• 3 cm ginger, fresh, peeled and thinly sliced
• 45 g golden brown sugar
• 60 g rice vinegar
• 60 g honey
• 30 - 60 g Korean chilli paste, to taste
• 30 g ketchup
• 15 g soy sauce, dark
• 15 g sesame oil
• vegetable oil, for deep frying
• 1 tbsp sesame seed, any colour, to garnish
• 2 green onions, thinly sliced, to garnish