1kg chicken wings - preferably mid- joint with wing tip
Coarse salt flakes, as necessary
1 tsp finely ground white pepper
120g potato or sweet potato flour
750mL cooking oil
Toasted sesame seeds
2-3 garlic cloves, peeled
100mL soy sauce
30g granulated sugar
25mL uuzu juice
Weigh the wings, then multiply the amount by 0.01- this is the amount of salt you need. Sprinkle with salt and pepper over the wings, then mix well.
For the dressing, grate the garlic cloves, preferably on a ceramic oroshigane.
Put the grated garlic into a small saucepan and add the soy sauce, ponzu, sake and sugar; do not cook yet, set aside.
Pour the yuzu juice into a small bowl and place it near the stove top.
Dredge the wings in the potato flour to coat them lightly, then shake off the excess and lay the pieces on a cooling rack placed over a tray.
Leave them to air-dry for at least 10 minutes, then dredge a second time, again shaking off the excess.
Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat. Fry chicken at 160 C in four or five batches.
Fry for 5-6 minutes, then drain on the rack and place over the tray. After frying the last batch, fry the wings again, this time at 170 C for 1 and half minutes.
While the wings are frying for the second time, turn on the heat under the saucepan and heat the sauce to boiling. Turn off the heat and stir in the yuzu juice.
Pour half of the sauce into a large bowl and add half the wings. Toss the wings in the bowl while gently stirring them so they are lightly coated with the sauce, then add to a serving plate.
Repeat with the remaining sauce and wings.
Sprinkle sesame seeds over the wings and serve.
Photo Credits: Photography ©Yuki Sugiura