While chicken is still hot, brush thickly with chili sauce.
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp.Chicken wings need around 8-10 minutes to cook. Dip the chicken wings in the batter and fry in the oil until crisp and golden. The batter needs to be quite thin, almost like single cream.
Before frying, make sure the oil reads 375 ☏ (repeat this when you are doing new batches too). For the batter, combine all the ingredients and mix together. The chicken will be golden and crispy looking. Repeat with remaining chicken, checking oil temperature between batches. Take one piece of chicken, remove excess marinade, and coat it with the dry batter thoroughly, pat excess powder off, and place on a drying rack over a half sheet pan. Batter 64g of cornflour 20g of matzo meal, fine 30g of plain flour 2 tbsp of chilli flakes, preferably gochugaru (Korean chilli flakes) 1 tbsp of salt 2 1. Fry the chicken wings, in batches, making sure not to overcrowd the pan.