Step 1

1.For the sauce, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until mixture comes to a simmer and sugar has dissolved. Reduce heat to low. Simmer for 7-10 mins or until reduced and thickened (but not sticky). The mixture will continue to thicken as it cools. Set aside to cool.

Step 2

2.Pat dry the chicken pieces with kitchen paper. Pour enough oil to come one-third of the way up the side of a wok. Heat until the oil reaches 160°C/325°F or when a wooden spoon handle dipped into the oil forms small bubbles.

Step 3

3.Working in batches, dust the wings in the cornflour and carefully add to the oil. Cook for 5-7 minutes or until the chicken is light golden. Use a slotted spoon to transfer to a rack placed over a tray. Set aside for 10 minute to drain and cool slightly.

Step 4

4.Reheat the oil to 180°C/350°F. Again, working in batches, cook the chicken for a further 5 minutes or until golden and cooked through. Transfer to the rack, top side-up.

Step 5

5.Use a pastry brush to brush each chicken wing with the glaze. Transfer to a platter. Sprinkle with sesame seeds and serve.