24 Chicken Wings
½ Cup Cornstarch Salt/pepper Oil for Frying
2 Cups Soy-Ginger Glaze (see below for recipe)
1 Tablespoon Butter Sesame Seeds to garnish Soy-Ginger Glaze Base
1 Cup Chicken Stock
2/3 Cup Mirin
½ Cup Sake
¾ Cup Soy Sauce
1 ½ oz sugar
½ Tablespoon finely chopped ginger

For Soy-Ginger Glaze: combine all ingredients bring to a boil remove from heat

For Chicken Wings: season chicken wings with salt and pepper. coat with cornstarch. Fry at 350 degrees until they begin to float to surface, approximately 5-7 minutes. In the meantime, heat soy-ginger glaze in saucepan. when it begins to simmer, reduce heat. When wings are done, remove from fryer and drain excess oil. Add wings to saucepan and coat with soy glaze. Increase heat to high and let reduce, making sure that wings are being glazed with sauce. When sauce begins to thicken slightly, add 1 Tablespoon butter and reduce heat. Toss wings and sauce one more time before plating to make sure wings are well coated. Pour extra sauce over wings and garnish with sesame seeds.