½ kg fresh chicken wings
Salt & Pepper to season
Bonchon Soy Garlic Glaze:
¼ small onion, chopped
4 cloves garlic, peeled and chopped
125ml light soy sauce
2 tbsp brown sugar
½ tsp garlic powder
1 inch ginger, peeled and chopped
1 tsp cornstarch
White & Black Sesame seeds to garnish
Pat the chicken wings until dry and place in a medium sized bowl.
To the bowl, add cornstarch and season with salt and pepper. Mix well until the chicken wings are evenly coated.
Deep fry the chicken wings until they are cooked all the way through.
Place on a paper towel to drain excess oil and allow to dry.
Combine light soy sauce, mirin, brown sugar, garlic powder, ginger, garlic and onion in a pan.
Place pan over low-medium heat and stir until sugar is fully dissolved.
In a bowl add cornstarch and water to form a slurry.
Pour mixture into the pan to thicken the glaze.
Add the fried chicken wings into the pan and stir until the chicken is evenly coated with the glaze.
Sprinkle with sesame seeds before serving.