Step 1

Lay the wing pieces out on a large tray so they are all separated. Place in the fridge for 24 hours, uncovered (this step is to dry them out). You can do it a shorter time and still get great results but the longer they dry out the crispier the end result will be.

Step 2

Heat 2 tablespoons of the oil in medium saucepan over medium heat, then add garlic, onion and ginger. Stir-fry until fragrant (a minute or two).

Step 3

Add the remaining sauce ingredients - soy sauce, mirin, tomato sauce, gochujang, honey and sesame oil - and simmer 7 - 10 mins until thick & syrupy.

Step 4

While the sauce is simmering, heat the remaining vegetable oil in a deep saucepan to 160C and heat the oven to a warm setting (roughly 70C).

Step 5

Mix together the cornflour, salt and baking soda. Roll 8 of the wing pieces in the cornflour to coat then gently lower them into the hot oil. Deep fry for 5 minutes until just starting to get golden. Remove from the oil and drain on rack over paper towel.

Step 6

Repeat with two more batches, keeping them warm in oven between batches.

Step 7

Raise the heat of the oil to 200C

Step 8

Recoat pieces in the cornflour mix and fry for another 5 minutes until golden. Add to the warm sauce and stir to coat thoroughly.

Step 9

Sprinkle with sesame seeds and sliced spring onions. Serve immediately with rice and pickled vegetables or sliced cucumber.