In a bowl, whisk
together the chicken stock
, bean paste, ketchup, 6 tablespoons cornstarch, chile sauce, honey
, light soy sauce, brown sugar
, dark soy sauce
and garlic. Add the chicken wings
to the bowl, toss and let marinate for 1 hour.
Heat the oil to 350 degrees F in a large saucepan
In a bowl, combine the 2 cups cornstarch
, and the sesame seeds, dried chiles, salt and pepper. Remove the wings from the marinade (reserving the marinade
) and dredge
in the cornstarch mixture, coating well.
Working in batches, deep-fry the wings until golden brown, 5 to 7 minutes. Drain
on paper towels. Garnish
with scallions and sesame seeds.
Pour the reserved marinade into a saucepot. Bring to a boil, reduce the heat and simmer
for 5 minutes, until thickened. Serve as a dipping sauce for the wings.