Korean Chicken

3 lbs. chicken wings
1/2 c. flour
1/2 c. cornstarch
1 tsp. salt
1 tsp. pepper
2 c. cooking oil to fry chicken

For the Korean Sauce:

1 c. Shoyu, preferrably Club or Aloha regular
1 c. water
1/2 c. light brown sugar
1/4 c. honey
1 tsp. sesame oil
3-4 drops Layu, chili oil
1 c. thinly sliced green onions
toasted sesame seeds for garnish

For the Chicken:
Rinse Chicken wings with cold water and pat dry excess liquid with paper towels.  In a large bowl, combine flour, cornstarch, salt and pepper.  Add chicken and mix until thoroughly combined. Fry chicken in hot oil for about 15 minutes or until both sides are cooked.  Drain excess oil off wings on a paper towel. Set aside.

For the Korean Sauce:
Combine all ingredients in a saucepan except green onions.  Cook over medium heat, stirring, about 5 minutes until sauce boils.  Boil sauce until it thickens slightly. Remove from heat.  Mix in green onions.  Dip chicken in sauce.  Place on serving platter and garnish with sesame seeds.  **This recipe also works well in a wok.

To double fry chicken wings, use a slotted spoon to catch all the floury debris floating in the oil.
Reheat oil until hot, then place the drained cooked wings back into the oil. Fry for at least 5 minutes, or until golden brown.  Drain excess oil off chicken wings on a paper towel.  Dip chicken in korean sauce.  Place on serving platter and garnish with sesame seeds.