Steps

1. Make cuts along the bones of 8-10 chicken wingettes with kitchen scissors, and make two cuts in particularly thick parts.
   🕒 01:57
2. In a bowl, combine 2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 clove Grated Garlic, 1 clove Grated Ginger, a pinch of Salt, and a pinch of Coarse Ground Pepper.
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3. Add the seasonings to the bowl with the chicken and mix well. Let it marinate for a while.
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4. Thinly slice 4 cloves of Garlic.
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5. Place Frying Oil as needed and the thinly sliced 4 cloves of Garlic in a frying pan. Heat the oil over low heat from cold.
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6. Once the garlic is lightly colored and tender, remove it from the pan and drain the oil.
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7. Coat the marinated chicken with 6-7 tbsp Potato Starch, mixing well to absorb the moisture from the marinade. This is the key to achieving a crispy texture.
   🕒 04:15
8. Fry the chicken, coated with potato starch, in the garlic-infused oil.
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9. Fry until crispy and crunchy, occasionally exposing them to air.
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10. Fry the other side similarly, then drain the oil once done.
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11. Arrange the fried chicken on a serving plate.
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12. Generously top the chicken with the fried, tender garlic.
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13. Sprinkle Coarse Ground Black Pepper for finishing as needed.
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14. Serve with Vinegar as needed, if desired.
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