KFC (Korean Fried Chicken)

For the chilli sauce, combine light soy sauce, vinegar, golden syrup, sesame oil, ginger, garlic and gochujang in a large bowl and set aside.

In a large bowl, mix together plain flour, cornstarch, egg and salt for the batter until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.

Put the coated wings in a Tefal ActiFry and drizzle with the oil. Close the lid and cook for about 35 minutes or until brown and crispy.

(Or preheat oil in a deep-sided saucepan to 180ºC. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden, 5–6 minutes. Drain on absorbent paper until cooled slightly, 10–15 minutes. Deep-fry chicken again, in batches, until crisp and deep golden, 6–8 minutes. Drain on absorbent paper.)

Add fried chicken to the sauce, add sesame seeds, toss to coat and serve hot topped with spring onion.