• In a small saucepan, heat all the ingredients for the sauce and bring to a boil: 1 cup mirin, ½ cup soy sauce, 3 Tbsp sake, ⅓ cup sugar, ¼ tsp Diamond Crystal kosher salt, 1 knob ginger (sliced), and 2 cloves garlic (minced or crushed). Then, reduce the heat and simmer for 15–20 minutes until the sauce reduces and thickens. The sauce will continue to thicken as it cools. Keep the sauce in a mason jar and store in the refrigerator for up to a month.
  
• Meanwhile, cut 1 lb chicken wings (flats/drumettes) at the joint and pat dry with paper towels.
  
• Dredge the chicken wings in ¼ cup potato starch or cornstarch and remove the excess.
  
• Pour about 3 cups neutral oil into a heavy-bottomed pot (I used a Dutch oven) and heat it to 320ºF (160ºC) on medium heat. Deep-fry the wings until they‘re 80% cooked, about 8–10 minutes. Drain the excess oil on a wire rack or a paper towel for 3–5 minutes.
  
• Then, fry them a second time. Increase the oil temperature to 350ºF (180ºC). Deep-fry again until the wings are crispy, about 3–5 minutes. The wings should be golden brown.
  
• Using tongs, coat the chicken wings in the sauce or serve the wings on a plate and pour the sauce on top. Sprinkle with toasted white sesame seeds and serve immediately.
  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3–4 days or in the freezer for a month.