Korean fried chicken

Chicken

• 2 garlic cloves
• 10 g fresh ginger
• 70 g plain flour
• 20 g cornflour
• 1 tsp baking powder
• 2 tsp sea salt
• ¼ tsp ground black pepper
• 1000 g chicken winglets

Sauce

• 5 garlic cloves
• 10 g fresh ginger
• 50 g light brown sugar
• 60 g rice wine vinegar
• 60 g honey
• 30 - 50 g Korean chilli paste (gochujang), to taste (see Tips)
• 30 g ketchup (see Tips)
• 15 g dark soy sauce
• 15 g sesame oil
• 1000 - 1500 g vegetable oil, to deep fry
• 1 tbsp sesame seeds, to garnish
• 2 spring onions/shallots, cut into slices (5 mm), to garnish