1tablespoonsoy sauce(or tamari for gluten free alternative)
Add sesame oil, garlic, and ginger in a large bowl. Microwave until the mixture is bubbly and the herbs are fragrant but not browned, 40 to 60 seconds.
Add 2 to 3 tablespoons water (*Footnote 1), syrup (or sugar), Gochujang (or Sriracha), and soy sauce until smooth. Set aside.
Heat oil in a 6-quart dutch oven (or heavy duty pot) over medium heat until it reaches 350 degrees F (176°C). Place a cooling rack over a large baking sheet.
Whisk the all-purpose flour, cornstarch and 1 and 1/2 cup water in a large bowl until it forms a smooth, runny batter. Add half of the wings. Toss to coat evenly.
When the oil is ready, carefully add the wings using a pair of tongs. Turn to medium-high heat. Let cook for a minute to allow the batter to set. Then stir occasionally to prevent the wings from sticking. Fry until the coating is light golden, about 7 minutes. Transfer wings to the cooling rack.
Wait until the oil returns to 350°F (176°C). Cook the remaining wings using the same method.
Reduce the heat to medium and heat oil to 375°F (190°C).
Return all the wings back to the oil. Arrange them so they are submerged in the oil. Stir occasionally and fry until deep golden brown and very crispy, about 7 minutes. Transfer the wings to the cooling rack and leave to rest for 2 minutes.
Transfer the wings to the big bowl with the sauce. Toss gently until evenly coated. Return the wings to the rack and leave to rest for 2 minutes, until the coating sets.
Serve on a platter as an appetizer, or as a main dish over steamed rice and slaw.
The original recipe calls for 1/4 cup water, 3 tablespoons sugar, and 3 tablespoons Gochujang. I prefer using syrup because it produces a more consistent texture. In this case, only add 3 tablespoons water. If you use Sriracha sauce instead of Gochujang, only add 2 tablespoons water.