Preparation:

Step1: Prepare the Chicken

• Cut off the tip of each wing and chop the wing into two pieces. You should have about 24 to 26 pieces of chicken.
• Place the chicken in a large bowl and season with kosher salt, ground black pepper, and minced ginger. Mix thoroughly by hand to coat the chicken evenly.

Step2: Coat the Chicken

• Place the potato starch in a separate bowl. One by one, dip each piece of chicken into the starch, ensuring it’s evenly coated. Squeeze gently to press the starch into the chicken and create a tight coating.

Step3: Make the Sweet-Spicy Sauce

• In a large non-stick skillet or wok, heat 2 tablespoons of cooking oil over medium-high heat. Add minced garlic and dried chili peppers (if using). Stir for about 30 seconds until fragrant.
• Add soy sauce, rice syrup, vinegar, and mustard (if using). Stir and bring the mixture to a bubble for a couple of minutes.
• Stir in brown sugar and continue mixing until the sauce thickens. Remove from heat and set aside.

Step4: First Fry

• Heat 4 cups of oil in a frying pan or pot over high heat for about 7 to 8 minutes. Test the oil’s readiness by dipping a piece of chicken in it—if it bubbles, it’s ready.
• Fry the coated chicken pieces in the hot oil for 12 to 13 minutes, turning them occasionally to ensure even cooking. Once golden, remove the chicken and let it drain on a wire rack or in a strainer.

Step5: Second Fry

• Reheat the oil and fry the chicken again for 12 to 15 minutes, until the pieces turn golden brown and crunchy. If your frying pan isn’t large enough, do this in batches.
• If using peanuts, dip them into the hot oil for 15 to 30 seconds, until light golden brown. Set aside.

Step6: Coat and Serve

• Reheat the sauce until it begins to bubble. Add the crispy chicken and peanuts (if using) to the sauce and toss them together to coat evenly.
• Transfer the chicken to a large platter and sprinkle with toasted sesame seeds. Serve immediately!