Gather all the ingredients.
Finely mince 2 cloves of garlic and set into a stove top pot.
Slice ginger and add to the stove top pot.
Combine the rest of the sauce ingredients into the stove top pot - Japanese sake, Swerve/Monkfruit and salt. Bring to boil on medium heat and once boiling, reduce to and keep on simmer.
Place chicken onto a sanitary surface and sprinkle with salt and black pepper on both sides. Set aside.
Add enough oil to cover about 1/2 inch of pan of choice (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
In the meantime, finely mince the optional remaining garlic cloves and add into a small fry pan. Add 1 tbsp of neutral oil and place on medium heat. Continue to cook until the garlic is fried and turns light brown (around 1-2 minutes). Once done, transfer to a holding bowl, sprinkle in togarashi, mix well and set aside.
Finely chop green onions and set aside.
Once the oil is ready, set heat to medium and carefully add 1/2 of the chicken batch inside (around 10 pieces). Cook for 3 minutes and then rotate and cook the other side for another 3 minutes. Note - if you can comfortably fit all the chicken in one go, do so by all means.
Transfer to a cooling rack for 1 minute. If you do not have a cooling rack, place on a plate with a paper towel to soak up oil. After 1 minute, place the cooked wings back into the oil and cook for an additional 1 minute per side and transfer to holding plate. This process is called ‘refrying’ or ‘double-frying’, which is the trick to get something super crunchy. Repeat the frying process with the 2nd batch.
Once all the batches are cooked, take a piece of wing, dip it into the sauce and place onto a serving plate. After dipping all the wings, top with optional fried spicy garlic and green onion, enjoy immediately.