Place chicken wings, garlic, ginger and ground black pepper in a bowl. Season with salt. Coat chicken in the mixture. Cover and refrigerate for at least one hour or overnight if possible. Set aside.

Heat oil for deep frying in a large pan. If you have a deep fryer, heat oil to 180C / 350F.

To make the batter, place flour, cornstarch, baking soda, curry powder and sugar in a bowl. Add water little by little to make smooth, lump-free batter. Add chicken. Toss to coat. Set aside.

Deep fry chicken in batches until the crust turns crunchy. Drain on an absorbent paper towel. Leave to cool for 10 minutes. Deep fry chicken again in batches until chicken is cooked through and the outer covering is browned. Drain on an absorbent paper towel.

To make Korean fried chicken sauce, heat oil in a frying pan over medium-high heat. Add onion and garlic. Sauté, stirring occasionally, for 2 minutes. Add tomato sauce (ketchup), gochujang, honey and soy sauce. Stir to combine. Simmer for about 5 minutes. Remove from heat.

Add fried to the sauce. Toss to coat. Sprinkle with sesame seeds if you like.