Bonchon-Style Soy Garlic Wings

For the Fried Chicken Wings:

Pat dry the chicken wings with paper towel.

Season with salt and pepper then dredge chicken in cornstarch.

Deep fry until cooked all the way through.

Place on paper towel to drain excess oil and allow to dry.

For the Soy Garlic Glaze:

Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan.

Place over low-medium heat and stir until sugar is fully dissolved.

In a small bowl, place cornstarch and a tablespoon of the soy-garlic mixture. Mix to dissolve.

Add to the saucepan and stir until slightly thickened.

Combine:

Toss chicken wings in glaze.

Sprinkle with sesame seeds before serving.