Nagoya Fried Chicken Wings

Ingredients: (serves 2)

400 g. chicken wings (cut into 2 sections)

Cooking oil (for deep frying)

1/4 cup cornflour/potato starch

Toasted white sesame seeds (to sprinkle)

Sauce:

1/4 cup Japanese soy sauce

3 tbsp. mirin

2 tbsp. Shaoxing wine

1 tbsp. caster sugar

1/2 tbsp. finely grated ginger

1 garlic cloves (finely grated)

Methods:

1. For the sauce, combine all the ingredients in a small saucepan over medium heat.  Cook, stirring, until mixture comes to a simmer and sugar has dissolved.  Reduce heat to low.  Simmer until reduced and thickened (but not sticky).  The mixture will continue to thicken as it cools.  Set aside to cool.
2. Pat dry the chicken pieces with kitchen paper.  Pour enough oil to come  one-third up the side of a wok.  Heat until oil is hot enough, which is when a wooden spoon handle dipped into the oil forms small bubbles.
3. Dust the wings in the cornflour and carefully add to the oil.  Cook until chicken is light golden.  Use a slotted spoon to transfer to a rack placed over a tray.  Set aside for 10 minutes to drain and cool slightly.  You need to fry the chicken wings in batches.
4. Reheat the oil to high heat, again frying them in batches, cook the chicken for a further 5 minutes or until golden and cooked through.  Transfer to the rack, arrange the chicken wings top side up.
5. Use a pastry brush to brush each chicken wings with the glaze.  Transfer to a platter. Sprinkle with sesame seeds and serve.

I adapted this recipe from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.