together the gochujang, honey, sesame oil
, soy sauce, ginger, garlic and lemon juice
in a small saucepan
until completely blended and bring to a boil over medium-high heat. Reduce the heat to low and simmer
until the sauce thickens to the consistency of pudding
, for 7 to 8 minutes. Set aside to cool.
Preheat the oil in a large pot or Dutch oven
over medium-high heat until the oil reaches a temperature of 350 degrees F.
Meanwhile, whisk together the ice water, cornstarch
, flour, salt and pepper in a large bowl until no lumps remain. Add the chicken and toss to coat.
Using a spider or slotted spoon, lift the chicken pieces out of the batter one at a time, letting the excess batter
drip back into the bowl, and drop into the oil. Fry
in two batches, 7 to 8 wings at a time, until lightly brown, for 7 to 8 minutes each batch. Adjust the heat so that the oil remains at 350 degrees F. Transfer the cooked chicken to a wire rack.
Using a pastry brush
, generously paint each wing with the gochujang sauce. Be careful not to smother the wings in sauce or they will lose their crispy texture.
Sprinkle with sesame seeds and scallions
. Serve immediately with Pickled Daikon.