Adapted from the sensational China Doll restaurant recipe by Frank Shek, this dish is a gloriously sticky and crunchy rendition of the Korean Chicken craze. Go gochujang!! Shek's original recipe uses the mid section of chicken wings, which make for a finger licking feast. Here, the recipe uses chicken thigh meat, for more of a knife and fork experience. Take your pick!

Serves 4-6

Equipment Required

For the Batter

• 400ml water

• 230g plain flour

• 4 tablespoons cornflour

• 2 egg whites, lightly beaten

For the Korean Sauce

• 80g gochujang (see note)

• 35ml light soy

• 30g honey

• 10g finely minced ginger

• 3 teaspoons sesame oil

• 2 tablespoons caster sugar

• 2 tablespoons palm sugar syrup (see note)

For the Chicken

• Vegetable oil for deep frying

• 1kg chicken thighs, cut into bite size pieces (or 1kg chicken wings, mid section only)

• 2 tablespoons spring onions, finely sliced

• 2 tablespoons white sesame seeds, toasted