1kg chicken wings
vegetable oil, for deep frying
1/4 cup cornflour (cornstarch) or potato starch
sesame seeds, to sprinkle
1/2 cup Japanese soy sauce
1/3 cup mirin
1/3 cup sake
2 tbsp caster sugar
1 tbsp finely grated fresh ginger
2 garlic cloves, finely grated
For the sauce, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until mixture comes to a simmer and sugar has dissolved. Reduce heat to low. Simmer for 7-10 mins or until reduced and thickened (but not sticky). The mixture will continue to thicken as it cools. Set aside to cool.
Pat dry the chicken pieces with kitchen paper. Pour enough oil to come one-third of the way up the side of a wok. Heat until the oil reaches 160°C/325°F or when a wooden spoon handle dipped into the oil forms small bubbles.
Working in batches, dust the wings in the cornflour and carefully add to the oil. Cook for 5-7 minutes or until the chicken is light golden. Use a slotted spoon to transfer to a rack placed over a tray. Set aside for 10 minute to drain and cool slightly.
Reheat the oil to 180°C/350°F. Again, working in batches, cook the chicken for a further 5 minutes or until golden and cooked through. Transfer to the rack, top side-up.
Use a pastry brush to brush each chicken wing with the glaze. Transfer to a platter. Sprinkle with sesame seeds and serve.