Nagoya Style Fried Chicken Wings

Step 1

In a small saucepan, heat all the ingredients for the sauce to a boil. Then reduce the heat and simmer for 15-20 minutes until the sauce thickens and reduced. The sauce will continue to thicken as it cools. Keep the sauce in a mason jar and store in the refrigerator for up to a month.

Step 2

Meanwhile, cut the wings at the joint and pat dry with paper towels.

Step 3

Dredge the chicken wings in potato starch and remove the excess.

Step 4

Deep fry the wings at 320ºF (160ºC) until 80% cooked, about 8-10 minutes. Drain excess oil on a wire rack or a paper towel for 3-5 minutes.

Step 5

For the 2nd time, deep fry at 350ºF (180ºC) until the wings are crispy, about 3-5 minutes. The wings should be golden brown.

Step 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.

Step 7

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.