Nagoya

• 2 lb Chicken wings
• Corn starch/potato starch
• Oil for deep frying
• White sesame seeds
Sauce
• 1 cup mirin
• 1/2 cup soy sauce
• 3 Tbsp. sake
• 1/3 cup sugar
• 1/4 tsp. salt
• 2-3 sliced ginger (I put a little bit more today)
• 2 garlic cloves, crushed or minced

Instructions:

1. In a small saucepan, heat all the ingredients for Sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced (the sauce will get thicker as the temperature cools down)
2. Meanwhile, cut the wings at the joint. Rinse in cold water and pat dry with paper towel.
3. Dredge the chicken wings in corn starch and remove the excess.
4. Deep fry the wings at 320F (160C) until 80% cooked, about 10 minutes. Drain oil on wire rack or paper towel for 3-5 minutes.
5. For the 2nd time, deep fry at 350F (180C) until the wings are crispy, about 5 minutes. The wings should be golden brown.
6. Using a tong, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce over. Sprinkle white sesame seeds and serve immediately.