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Ingredients

12 chicken wings
Salt & pepper
2 Tablespoons potato starch
2 Tablespoons shichimi togarashi (Japanese 7 Spice)
Glaze:
3 Tablespoons brown sugar
3 Tablespoons Kikkoman® Soy Sauce
3 Tablespoons sake
1 teaspoon Kikkoman® Kotteri Mirin
1 Tablespoon ginger
1 garlic clove
1 Tablespoon Kikkoman® Rice Vinegar
⅓ cup mayonnaise
1 teaspoon yuzu kosho sauce
½ teaspoon yuzu juice
1 garlic clove, grated
½ teaspoon Kikkoman® Soy Sauce
Green onions, sesame seeds, lemon wedges for garnish

Instructions

  1. Season chicken with salt and pepper and let sit for at least 1 hour at room temperature, or overnight in the fridge.
  2. Make the glaze. Boil brown sugar, soy sauce, sake, mirin, ginger, and garlic until rolling and thick. Add rice vinegar; remove from heat and set aside.
  3. Dry chicken thoroughly with paper towels and coat with potato starch. Fry at 320ºF for 10 minutes at a time, in batches if needed. Turn up heat to 375ºF and fry until golden brown.
  4. Whisk together ingredients for yuzu aioli.
  5. Toss cooked chicken in the glaze and sprinkle generously with shichimi togarashi. Serve with yuzu aioli, green onion, sesame seeds, and lemon wedges.

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