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Ingredients
- 100g table salt
- 85g caster sugar
- 5 thyme sprigs
- 4 bay leaves
- 8 chicken wings, jointed
- 100g self-raising flour
- 50g potato flour or cornflour
- 50g rice flour
SAUCE
- 275g sriracha
- 125g gochujang paste
- 65ml rice wine vinegar
- 40ml soy sauce
- 40g crunchy peanut butter
- 40g golden syrup
- 40ml sesame oil
- 500ml buttermilk
- oil, for deep frying
- toasted mixed sesame seeds, to serve
Description
- STEP 1
Start by making the brine. Mix 1 litre of warm water with the salt, sugar, thyme and bay in a large bowl. Once the salt and sugar has dissolved, submerge the chicken wings in the brine and marinade in the fridge overnight or for up to 18 hrs.
- STEP 2
Mix the flours in a large bowl, seasoning well. For the sauce, put the sriracha, gochujang, vinegar, soy, peanut butter and golden syrup in a large pan over a low heat. Bring just to the boil, then reduce the heat, stirring often so the sauce doesn’t catch. After 5 mins, remove from the heat and cool, then stir in the sesame oil.
- STEP 3
Drain the wings, wiping off any excess brine. Dip in the buttermilk and then coat the wings by dredging them in the seasoned flour. Heat enough oil in a wide, deep pan to fry the wings, getting it to a temperature of 140C – a piece of bread should brown in about 40 seconds. Add the wings in two batches, deep-frying for 10-12 mins or until the chicken is cooked through and the coating is sealed but barely browned. Drain on kitchen paper and chill.
- STEP 4
Reheat the oil until it reaches 190C (a piece of bread should brown in about 10 seconds) and add the wings back in, again in two batches, cooking for 2-3 mins or until crisp and deeply golden. Make sure they are hot through before tossing in the sauce to coat and leaving to drip on a wire rack over a tray. Sprinkle with the sesame seeds before serving.
