Japanese Sesame Chicken Wings (Sweet & Sour Chicken)

My mom made these little chicken wings for our New Year's party this year. They were SO good. I wanted to eat all of them in that tray (I should have taken a picture of them all lined up), and I even stole some to take back with me to SoCal. The juice at the bottom of the pan is sooo delicious--especially with white rice. It's seriously one of my favorite chicken dishes, and I eat a lot of chicken. Anyway, Mom got the recipe from her cousin. Not sure how her cousin got it. I'm excited to make these for the next party I attend or host!

I don't really get the name. These aren't sweet & sour, which is why I renamed them above.

Here's the recipe:

Chicken

3 lbs chicken

garlic salt

ajinomoto (Japanese for MSG)

2 eggs

cornstarch

1) Sprinkle chicken w/garlic salt & MSG
2) Let stand one hour
3) Dip in beaten eggs
4) Roll in cornstarch
5) Brown in fat
6) Set in baking dish (Mom used a big dish lined with foil)

Sauce

1 cup sugar

1/2 cup dashi

3-4 cup shoyu

1/2 cup vinegar or 3/4 C. Japanese vinegar

1 tsp MSG

dash salt

1) Cook until sugar dissolves
2) Pour over chicken
3) Bake 325 degrees F for 1 hr & 15 min, turning every 20 min
4) Sprinkle w/sesame seeds