Tebasaki Chicken Wings (ปีกไก่ทอดสไตล์นาโกย่า)

1.Pat the chicken wings dry, then sprinkle a pinch of salt over them. Toss the wings with sake and ginger juice and let them sit for 10 minutes.

2.While the wings are marinating, prepare the sauce by combining soy sauce, sake, mirin, sugar, garlic, and ginger in a saucepan. Bring it to a boil, then reduce the heat to low and simmer for 2 minutes. Remove the sauce from heat and stir in the vinegar. Set aside to cool.

3.After 10 minutes, pat chicken wings dry again. Place them in a plastic bag with potato starch, shaking until the wings are lightly coated.

4.Place the wings in a pan and add just enough oil to almost cover them. Add a bit of sesame oil for flavor. Turn the heat to medium and allow the wings to heat up gradually with the oil. Once the bottom side turns slightly golden brown, flip the wings and continue frying until fully cooked. (The second side will take less time since the wings are already about 70% cooked from the first side.)

5.Toss the hot fried wings in the sauce, ensuring they are evenly coated. Serve immediately with a side of salad greens, top with toasted white sesame seeds and a sprinkle of pepper. Serve immediately.