Step 1In a heavy-bottom saucepan, combine the corn syrup, soy sauce, water, sake, sugar, ginger and garlic. Bring to a boil, stirring occasionally, until it is reduced to 1 quart, about 20 minutes. Remove from heat and set aside.
Step 1In a large bowl, whisk together the flour, cornstarch, sea salt and pepper. Slowly whisk in the water to form a batter that has the consistency of cake batter (if the batter thickens too much, thin with additional water).
Step 1Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.
Step 2Working with a few pieces at a time, dip the chicken, into the batter, shaking off any excess. Deep fry the pieces until the crust is golden-brown and the meat is thoroughly cooked, about 8 minutes Drain the pieces on a rack and continue until all of the chicken is fried.
Step 3Toss the chicken in the soy garlic sauce (there may be some leftover), and sprinkle with sesame seeds. Serve the chicken, garnished with green onion.