Matsumoto's Japanese Chicken Wings (Tebasaki)

Step 1: Place the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper.

Step 2: Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.

Step 3: Make the glaze by placing the sugar, soy sauce, sake, ginger juice (or full flesh), and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it's ready when the bubbles get big and shiny.

Step 4: Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.

Step 5: Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).

Step 6: Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. To a ziplock bag, add potato starch and toss the wings to evenly coat each piece with a thin layer of starch.

Step 7: Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.

Step 8: Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).

Step 9: Transfer the wings directly to the bowl of glaze and quickly toss to coat.

Step 10: Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Don't let the wings sit in the glaze for too long. Eat and enjoy!