Pat chicken wings dry and place in a large bowl or gallon size ziplock bag.

Add in the rice wine vinegar, light soy sauce, kosher salt, and ground white pepper. Mix until chicken is coated.

Marinate for at least 30 minutes to overnight.

Once marinated, toss the chicken in the sweet potato starch making sure to press the starch into the chicken. Shake off any excess.

Air Fryer method: add chicken wings to air fryer basket, spray with cooking oil, cook at 375F for 20 minutes shaking halfway through, afterwards turn air fryer up to 400F and cook for an additional 5 minutes.

Oven method: preheat oven to 450F. Line a baking sheet with parchment paper. Add the chicken wings to baking sheet in a single layer, spray with cooking oil, roast for 20 minutes, flip and roast for an additional 10-12 minutes or until chicken wings are cooked through and golden brown.

Frying method: preheat a large skillet over medium heat. Add in enough oil to cover the bottom of the skillet with 1/4 inch height. Once heated, add the chicken into the skillet but don't overcrowd the skillet. Cook in batches if you need to. Fry for 12-15 minutes flipping halfway through.

Toss the chicken wings in the sauce and garnish with more sesame seeds.

Optional: add coated chicken wings back into the air fryer or broiler and roast for an additional 5 minutes or until the wings get extra crispy.

Add chicken broth, fresh ginger, sugar, light soy sauce into a small saucepan.

Bring to a gentle boil while mixing.

Mix cornstarch with water in a small bowl and then stir into the saucepan.

Turn off the heat then stir in the sesame oil and sesame seeds. Taste to see if you need any kosher salt.