Steps

1. In a bowl, combine Mirin (Sweet Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Sugar 2 tsp, and Grated Garlic 1 tsp. Mix well to create the sauce.
   🕒 00:37
2. For the Chicken Wings 6 pieces, break the joints of the two bones in the meaty part and make an incision at the tip of the bone. Carefully peel the meat away from the smaller bone and remove it, then trim off the tip. Slide the meat up towards the tip so it's easier to hold.
   🕒 00:47
3. Season the prepared chicken wings with Cooking Sake (Rice Wine) 2 tsp and Salt and Pepper to taste. Let it marinate.
   🕒 01:56
4. Peel the skin of the Potatoes Small 2 (approx. 150g) and carefully remove any eyes.
   🕒 02:08
5. Slice the potatoes into 1cm thick rounds.
   🕒 02:12
6. Place the sliced potatoes and chicken wings into a cooking bag. Add Potato Starch 2 tbsp, seal the bag, and shake to evenly coat everything.
   🕒 02:17
7. Lightly oil a frying pan (amount not specified) and heat over medium heat. Once the pan and oil are hot, arrange the chicken wings, skin-side down.
   🕒 02:35
8. Cover and steam over medium heat for 3.5 minutes.
   🕒 03:01
9. After steaming for 3.5 minutes, flip the chicken and steam for another 2.5 minutes. This will make the skin crispy and fragrant.
   🕒 03:11
10. Once the chicken is cooked, transfer it to a plate.
    🕒 03:28
11. In the same frying pan, arrange the potatoes and cook for 2 minutes on each side. Add more oil if needed.
    🕒 03:35
12. Once the potatoes are cooked, return the chicken to the frying pan. Stir the prepared sauce again and pour it into the pan.
    🕒 03:53
13. Stir-fry over medium-high heat until the sauce thickens and coats everything.
    🕒 04:03
14. Transfer to a plate and generously sprinkle with Table Pepper (generous amount). This will give it a spicy flavor similar to Nagoya-style chicken wings.
    🕒 04:15