Ingredients

• 1 tbs oil
• 10 chicken wings - separated, tips discarded
• 1 tbs toasted sesame seeds
• 1 stalk spring onion (for garnishing)
• For batter:
• 1/4 cup (35 g) plain flour
• 1/4 cup (30 g) cornstarch
• 1 egg
• 1/2 tsp salt
• For chili sauce:
• 1 tbs light soy sauce
• 1 tbs apple cider vinegar
• 1 tbs golden syrup
• 1 tsp sesame oil
• 2 tsp ginger - grated
• 1 garlic clove - finely chopped
• 2 tbs (30 g) gochujang

Directions

1. For chilli sauce, combine ingredients in a large bowl and set aside.

2. In a large bowl, mix together all ingredients for the batter until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.

3. Put the coated wings in the ActiFry and drizzle with the oil. Close the lid and cook for about 35 mins or until brown and crispy.[OR Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper.]

4. Add fried chicken to sauce, add sesame seeds, toss to coat and serve hot topped with spring onion.

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