Chicken Wings with Orange Kimchi Sauce

Directions

1. For the orange sauce, place the ginger, sesame seeds, red pepper flakes, sesame oil, garlic, and scallions in a stainless-steel bowl. Whisk well to combine.
2. Heat the oil over medium heat until it is hot, then pour over the reserved mixture. Pour slowly, as it will slightly bubble. Once the bubbles subside, stir the mixture and allow it to cool. 
3. In a pot, stir together the tamari, orange sauce, Oyster-flavored sauce, and rice vinegar. Bring this mixture to a boil
4. In a bowl, mix together the cornstarch and the water, and quickly whisk this into the boiling tamari mixture. Boil for one minute. Cool completely.
5. Whisk the aromatic oil mixture into the sauce until emulsified.  
6. Heat the fryer oil to 350°F.
7. Working in batches, fry the chicken wings in the heated oil until cooked through and golden brown, about 10 minutes per batch. Stir or shake the basket to prevent sticking. Drain well.
8. Toss the wings with the orange sauce in a bowl until well coated.
9. Serve immediately, sprinkled with the toasted sesame seeds.