Yamachan Chicken Wings (Nagoya Style Tebasaki)

Add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, ½ tbsp toasted white sesame seeds and crushed 1 clove garlic into a small cold pan.
Mix thoroughly and place the saucepan on the stove. Bring to a boil over a medium heat.
Once boiling, turn the heat down to low and simmer. When it's reduced by half, remove the pan from the heat and set aside for later.

Take a large frying pan and add cooking oil so its about 2cm (1 inch) high. Heat the oil to 160 °C (320 °F) (medium-low heat). I recommend using a cooking thermometer to check the temperature accurately.
Sprinkle 8 chicken wings with 1 pinch salt and 1 pinch ground black pepper and rub them evenly over the surface.
Coat the wings with a mixture of 1 tbsp cornstarch and 1 tbsp all-purpose flour.
Once heated, add the chicken wings and fry for 3 minutes on each side.
Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
Remove the chicken wings from the oil and place on a wire rack to allow any excess oil to drip off.
Take the sauce from earlier and using a pastry brush, apply the sauce generously all over the surface.
Sprinkle ground white pepper generously over both sides.
Serve up and enjoy!