Skill level

Average: 3.7 (33 votes)


  • 2 garlic cloves
  • 1 small onion
  • 12 large chicken wings
  • 1 tbsp mirin
  • 1 tsp ground ginger
  • 150 g (1 cup) potato flour (see Note), plus extra, to dust
  • vegetable oil, to deep-fry
  • chopped unsalted peanuts, to serve

Sweet and spicy sauce

  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 2 tbsp soy sauce
  • 95 g (⅓ cup) gochujang (Korean chilli paste) (see Note)
  • 2 tbsp tomato sauce
  • 2 tbsp mirin
  • 1 tbsp white vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp corn syrup or honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 2 hours

Process garlic and onion in a food processor to a paste. Place in a bowl with chicken, mirin, ginger, 2 tsp salt and ½ tsp pepper, and combine. Refrigerate for 2 hours to marinate.

Meanwhile, to make sauce, heat oil in a saucepan over high heat. Add onion and garlic, and cook for 2 minutes or until softened. Add remaining ingredients and 60 ml water, and cook, stirring, for 5 minutes or until thickened. Set aside.

Remove chicken from marinade and pat dry with paper towel. Whisk flour with 100 ml water until smooth. Fill a deep-fryer or large pan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds).

Working in 3 batches, dust wings in extra flour, dip into batter, allow excess to drain off, then drop into oil and fry, turning halfway, for 4 minutes or until cooked and golden. Remove with a slotted spoon and drain on paper towel. Season. Serve with the sauce and peanuts.


• From health and Asian food shops.
• Korean chilli powder is from Korean food shops. Substitute lightly crushed chilli flakes.


Photography by Brett Stevens.