Wash the chicken wings and remove any remaining feathers and drain.
Pat dry the chicken wings and season with salt and pepper.
Mix the potato starch and cornstarch to combine. Then dredge the chicken wings.
Heat oil in a frying pan and deep fry the chicken wings until golden brown.
Drain excess oil by placing them in paper towels. Set aside.
To make the soy-garlic glaze, in another pan, combine onion, garlic, brown sugar, soy sauce, mirin, garlic powder and ginger.
Heat the pan on medium-low heat and stir until sugar is fully dissolved.
Add the slurry to the dissolved sugar mixture and stir until the sauce is slightly thick.
Then fry the chicken again and drain. Brush the fried chicken with the soy-garlic glaze mixture.
Garnish with sesame seeds. Serve hot with plain rice or fried rice.