Korean fried chicken in a garlic, banana and soy sauce

Saute 24 peeled whole garlic cloves in a wok with about a tablespoon of neutral oil over medium to medium low heat about five minutes, browning all sides.

Blitz the browned garlic smooth in a food processor.

Add three whole bananas and a glug of glucose syrup and blitz to one homogeneous paste.

Chop a few leaves of parsley.

Cook the soy sauce, brown sugar, honey and rice wine in a medium saucepan until the sugars dissolve; once bubbly stir in a tablespoon of sesame seeds.

Return the sauce to the stove, add the parsley and more sesame seeds, and stir in a slurry of one tablespoon cornstarch and one tablespoon water to thicken.

Mix the soy sauce into the garlic banana syrup puree and add a little more syrup for sweetness; set aside.

Cut two pounds of boneless skin on chicken thighs into one inch chunks, uneven on purpose.

Combine the AP flour, cornstarch, salt, MSG, garlic powder, onion powder, baking powder, turmeric, curry powder and hot paprika.

Separate about one and a half cups of the dry mix; add enough water to the rest to reach a consistency between pancake batter and crepe batter, pretty thin.

Toss the chicken in the batter, strain it out with a spider into another bowl to shed excess liquid, then toss the wet chicken in the reserved dry mix to build a battered exterior.

Heat neutral oil in a large wok to about 350F and add the chicken one piece at a time so it does not stick; the oil falls to around 325.

Single fry about five to seven minutes until crispy and golden brown, then drain on a sheet rack over a tray.

Fry the second batch the same way, dropped in faster with help so the cook time is more even; it took about 10 minutes.

Reduce a big ladleful of the sauce in a wok over high heat until nice and sticky.

Add half the chicken, toss until every piece is coated, plate it, and repeat with the rest of the sauce and chicken.

Sprinkle with a little dried parsley.