Japanese Chicken Wings Recipe

Put chicken wings in a large bowl, and season with salt and black pepper. Toss to coat evenly and refrigerate for at least an hour or overnight. (This will make the skin crispy. It will draw out the moisture from the chicken.) 

Make the glaze: Combine sugar, soy sauce, sake, mirin, ginger juice, garlic in a pan. Cook over medium heat until the glaze starts to thicken. Add and stir in the vinegar. Transfer to a bowl. Allow the glaze to cool. Set aside. 

Cook the chicken: Add and heat enough vegetable oil in a heavy-bottomed pot for deep frying. Heat to 320 degrees F or 160 degrees C. Take the chicken out of the refrigerator and use paper towels to blot off as much moisture off the chicken wings. Sprinkle in the potato starch, then toss the chicken to coat evenly.

Fry the chicken wings in batches for 10 minutes each until cooked through. Transfer to a rack over a baking sheet. Turn up the heat and heat the oil again, this time to 375 degrees F or 190 degrees C. Fry the wings again. (Do not over crowd the pot.) Keep cooking the wings about 2 to 3 minutes per batch. Transfer the wings directly to the bowl with the glaze and quickly toss to coat. (Do not let the wings sit in the glaze too long. It will become soggy.) 

Transfer the chicken wings to a serving platter. Sprinkle with sesame seeds. Serve immediately while hot.