Ingredients

1. 500g chicken wings

2. salt + pepper

3. 2 Tbsp potato starch/cornstarch

4. 2 Tbsp all-purpose flour (plain flour)

5. neutral-flavored oil (vegetable, canola, etc) (for deep frying)

Seasonings

1. 1 cm ginger (minced)

2. 2 cloves garlic (minced)

3. ½ Tbsp soy sauce

4. ½ Tbsp mirin

5. ½ tsp sesame oil

Cooking Instructions

1. Season the chicken with salt and pepper.

2. Mix all the seasonings together and add the preparation to the chicken. Marinate for 5 hours.

3. Mix the potato starch and all-purpose flour together and coat the marinated chicken wings with it.

4. When the oil temperature has reached 325 ºF (163 ºC), gently submerge each chicken piece into the oil.

Technique: Do not overcrowd; add 3-5 pieces at a time. If you put many pieces in the oil, the oil temperature will drop quickly and the chicken will end up absorbing too much oil.

First Fry

1. Deep fry for 90 seconds, or until the outside of the chicken is a light golden color.

Technique: If the chicken changes color too quickly, then the oil temperature is too high. Either put a few more pieces of chicken in the oil or lower the heat. Controlling oil temperature at all times is very important for deep frying.

2. Transfer to a wire rack to drain excess oil.

Second Fry

1. Now heat the oil to 350 ºF (177 ºC). Deep fry for 45 seconds, or until the skin is nice golden color and crispy.

2. Transfer to a wire rack to drain excess oil and continue with the remaining chicken

3. When it is done, can be seasoned with lemon