Season the chicken

• Pat the chicken wings dry and place them in a bowl.
• Season with the salt, black pepper, grated ginger and garlic, tossing to coat evenly.
• Let the chicken sit while you prepare the coating.

Coat the wings

• Mix the cornstarch and flour in a bowl.
• Dredge each wing in the flour mixture, pressing so it adheres well.
• Shake off the excess and set the coated wings aside.

Heat the frying oil

• Pour the oil into a deep pot and heat it to 170 °C.

First fry

• Fry the wings in batches without crowding the pot.
• Cook until lightly golden and cooked through, then lift out with a slotted spoon.
• Drain on a cooling rack.

Make the sauce

• In a saucepan, combine the gochujang, ketchup, honey, soy sauce, rice vinegar and brown sugar.
• Warm over low heat, stirring, until smooth and slightly thickened.
• Remove from the heat and stir in the sesame oil.

Second fry for crispiness

• Raise the oil to 190 °C.
• Fry the wings a second time until deeply golden and very crisp.
• Drain briefly on the rack.

Coat and serve

• Toss the hot wings in the sauce until glossy and well coated.
• Sprinkle with toasted sesame seeds and sliced spring onion.
• Serve immediately.