- Season chicken with salt and pepper and let sit for at least 1 hour at room temperature, or overnight in the fridge.
- 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.
- 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.
- Whisk together ingredients for yuzu aioli.
- Toss cooked chicken in the glaze and sprinkle generously with shichimi togarashi. Serve with yuzu aioli, green onion, sesame seeds, and lemon wedges.