Ingredients

• 2 pounds chicken wings, thawed
• 2 cups potato startch
• 2 cups mirin (for more sweetness, add 1/4 cup sugar)
• 1 cucp shoyu (soy sauce)
• 1 cup rice vinegar
• Toasted sesame seeds (optional)
• Green onion, sliced (optional)

Directions

1. Heat frying oil to 350 degrees.
2. Dry chicken wings thoroughly and dredge in potato starch.
3. Deep fry chicken wings in small batches.
4. Allow chicken to cook for 8-10 minutes while stirring occasionally until internal temperature reaches 165 degrees.
5. In a bowl, combine the mirin, shoyu, rice vinegar, and mix well.
6. Remove chicken from oil and let the excess oil drain. Next, coat chicken in sauce for about 30 seconds to a minute to allow the flacor to be absorbed.
7. Optional: Garnish with toasted sesame seeds and green onion.