Crunchy Korean fried chicken (Dakgangjeong)

Cut the chicken wings in half and place them in a large bowl.

Wash the chicken wings a couple of times in cold water and drain well.

Season the chicken with salt, black pepper, and minced ginger.

Mix the chicken and seasonings thoroughly with your hands.

In a separate bowl, add potato starch and coat each chicken piece lightly.

Use any leftover wet starch at the bottom of the bowl to coat the remaining chicken.

Heat cooking oil in a pot for frying.

Fry the chicken in batches for about 12 minutes each, until lightly crunchy.

Return all the fried chicken to the pot for a second fry.

Continue frying until the chicken is golden brown and very crispy.

Remove the chicken from the oil and drain in a strainer.

Optionally, fry peanuts in the hot oil for 30 seconds until crunchy.

Prepare the sauce ingredients by mincing garlic and cutting dried red peppers, removing the seeds.

In a separate pan, heat cooking oil and sauté the garlic and peppers.

Add soy sauce, rice syrup, vinegar, and mustard sauce to the pan. Bring to a boil.

Add brown sugar and stir until the sauce thickens slightly.

Turn off the heat, add the fried chicken and peanuts to the pan, and toss to coat evenly.

Transfer the chicken to a serving basket.

Garnish with sesame seeds and serve immediately.