Spicy Korean Fried Chicken Wings (Yangnyeom Chicken) with Pickled Radish - Ainsley Harriott

Ingredients

• For the Chicken Wings
• 1 kg whole chicken wings
• 3 tbsp rice wine/mirin (or white wine, dry vermouth, rice wine vinegar)
• 5 cm piece of ginger, peeled, grated
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 120g corn flour
• ½ tsp baking powder
• vegetable oil, for deep frying
• For the Spicy Korean Sauce
• 3 tbsp soft brown sugar
• 2-3 tbsp gochujang, adjust according to taste
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp rice wine vinegar
• 2 cloves of garlic, minced
• 2 cm piece of ginger, grated
• 2 tsp toasted sesame oil
• To Garnish
• 2 tsp sesame seeds
• 3 spring onions, trimmed, thinly sliced