In a small cold pan, combine 2 tbsp Japanese soy sauce, 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, and ½ tbsp toasted white sesame seeds along with 1 clove grated garlic. Mix until blended, then place the pan over medium heat and bring to a boil.

Once boiling, lower the heat and let the sauce simmer until it has reduced by half, about 5-7 minutes. Remove from heat and set aside to cool and thicken.

In a large frying pan, pour in cooking oil to a depth of about 2 cm (1 inch). Heat the oil over medium-low until it reaches 160 °C (320 °F).

While the oil is heating, sprinkle both sides of the 8 chicken wings with 1 pinch salt and 1 pinch ground black pepper, making sure to rub them evenly for flavor.

In a bowl, mix 1 tbsp cornstarch and 1 tbsp all-purpose flour. Coat each seasoned wing in this mixture, ensuring they are evenly covered for that extra crispy texture.

Carefully place the coated chicken wings in the hot oil, frying for 3 minutes on each side until golden brown.

Increase the heat to 190 °C (374 °F) and fry for an additional 1 minute on each side, allowing for maximum crispiness.

Use a slotted spoon to remove the wings from the oil and place them on a wire rack. This allows any excess oil to drip off, ensuring they stay crispy.

With a pastry brush, generously apply the delicious sauce all over the fried wings, ensuring they are well-coated. Sprinkle with ground white pepper for an added kick.

Plate your Yamachan Chicken Wings and serve hot, inviting everyone to dig in and savor the delightful flavors!