Pat chicken wings dry with a paper towel. In a large bowl, mix chicken and all the seasonings, except Katakuriko (potato starch). Rub the wings well with the seasonings. Let sit for 30 minutes.
Mix topping ingredients in a small bowl. Set aside.
Gently remove any excess moisture from wings using paper towel. Coat chicken lightly with potato starch.
Heat deep-frying oil at medium high heat. Cook chicken wings until cooked through and golden brown. Remove from oil and sprinkle with the topping right away.
