Double-fried chicken wings and drumettes, breaded with potato starch and corn starch for extra crunch, tossed in homemade spicy korean sauce, and sprinkled with sesame seeds on top. —Mr. Hugh's Kitchen
Clean chicken wings and drumettes. Rub them with sea salt for a few seconds, then wash them with water. You can do this twice.
Marinate chicken. Put the wings and drumettes in a bowl, then add the egg whites, Chinese five spice, salt, ½ cup potato starch, and 1 tbsp soy sauce. Mix them well, and marinate for at least 10 minutes. If you have more time, let it marinate for 4 hours.
Prepare the korean spicy sauce. In a pan under low fire, add tomato ketchup, brown sugar, soy sauce, and water. Mix them well until the brown sugar is dissolved. Add the gochujang, and mirin. Mix them well, until gochujang is blended well with the sauce. Let it reach a slight simmer to slightly thicken the sauce. Once you reach the consistency that you like, add the sesame oil. Mix again, and taste. Adjust level of spice and sweetness to your liking. Turn off the heat, and let it cool down.
Prepare chicken breading. In a bowl, or a deep container, mix the corn starch, potato starch, white pepper powder, garlic powder.
Cook the chicken. Heat up oil in a work or frying pan under medium low fire. Give it at 5 minutes to make the oil nice and hot for frying. While heating up the oil, cover first batch of chicken with the breading. Make sure to shake off excess breading. Only bread the chicken when you’re about to fry them. Put the first batch of chicken into the hot oil, and cook for 7-10 minutes, according to the size of the chicken you have. Continue this step until all chicken wings and drumettes are cooked.
Double-fry. Once you’re done frying all the chicken, let the pan heat up under medium fire, and one by batches, out the chicken back to the hot oil, and let it cook for another minute or two. Continue until all chicken wings and drumettes have been double-fried.
Mix the chicken and sauce. In a wok or mixing bowl, add the fried chicken, then pour the sauce. Do this by batches. Toss the chicken with the sauce until it’s well covered, but not too much, since it will make the chicken lose its crunchiness. If you have the time, you can also brush or dip each chicken to the sauce, one by one.
Serve! Transfer in a serving dish, and sprinkle with sesame seeds. Enjoy!