Tebasaki karaage

Pat the chicken wings thoroughly dry with paper towels. Make two shallow incisions on each chicken wing to help with even cooking and flavor absorption.

In a bowl, combine 40 grams of soy sauce (koikuchi), 40 grams of sake, 10 grams of grated ginger, and 10 grams of grated garlic. Add the chicken wings and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Remove chicken wings from the marinade, letting excess drip off. Place the potato starch (katakuriko) in a shallow dish and individually coat each chicken wing evenly, shaking off any excess potato starch.