Ingredients

• 3 pounds chicken wings
• 1/4 cup shoyu
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 4 stalks green onions (finely sliced)
• 3 tablespoons sesame seeds
• Mochiko flour
• Vegetable oil

Directions

1. Combine the chicken, shoyu, rice vinegar, honey, sesame oil, garlic, ginger, green onions, and sesame seeds. Marinate for at least 4 hours up to 24.
2. Heat a skillet to medium high with 1/2 inch of vegetable oil.
3. Take marinated chicken and dredge in mochiko flour, lightly coating the chicken wings.
4. Fry the wings in batches until golden and the juices in the wings run clear, about 10 minutes.
5. Drain on paper towels, serve hot.