Ingredients: 24 chicken wings, cut into 3 pieces and tips discarded,canola oil, for frying (peanut oil if available),2 cloves garlic (or garlic powder),1 cup soy sauce,3, 4 Thai chili peppers, deseeded and finely minced,2 tbsp ketchup,1, 2 tbsp rice vinegar (or cider vinegar),3 tbsp brown sugar,1 tsp sesame oil,1 tbsp honey,2 cups cornstarch (1 cup coating, 1 cup for batter),1 cup water,1/2 tsp salt and pepper,sesame seeds (garnish)
- Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches.
- Heat over medium-high for about 15 minutes or until ready for frying.
- In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
- In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
- In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter.
- Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
- Flavor the wings with a brush or by tossing them all together in a mixing bowl.
- Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!