Tebasaki Wings

Method

1. For the sauce, put the mirin, soy sauce, sake, sugar, salt, ginger, garlic and MSG in a small saucepan and bring to the boil. Reduce the heat and simmer for 15–20 minutes, until reduced and thickened. It thickens more as it cools.
2. Meanwhile, cut the wings at the joint if needed and pat dry with paper towel.
3. Dredge the wings in the potato starch and shake off the excess.
4. Heat the oil in a heavy-based pot over medium heat to 160°C (320°F). Fry the wings until about 80% cooked, 8–10 minutes. Drain on a wire rack or paper towel for 3–5 minutes.
5. Raise the oil to 180°C (350°F) and fry the wings a second time until golden brown and crisp, 3–5 minutes.
6. Toss the wings in the sauce with tongs, or plate them and pour the sauce over. Sprinkle with sesame seeds and serve straight away.