Microwave cabbage leaf for 1-2 minutes to soften it. Mince cabbage leaf and pork sukiyaki into fine pieces.
Note: you can also use minced pork instead.
In a small bowl, add cabbage, pork sukiyaki, grated garlic, grated ginger, soya sauce, sesame oil and pepper. Mix well.
Use a kitchen scissors to separate chicken meat from the bones. Twist and remove bones from all the chicken wings.
Stuff chicken wings with pork and cabbage filling. Use toothpicks to seal wings.
Pat dry chicken wings. Coat wings evenly with a thin layer of potato starch.
Heat oil in a pan till hot. Deep fry chicken wings until golden brown. Remove toothpicks from wings.
In a saucepan, make teriyaki sauce by bringing soya sauce, mirin, sake and sugar to a boil. Reduce the heat and cook sauce till slightly thickened.
Coat chicken wings with teriyaki sauce. Garnish with pepper if desired. Serve and enjoy!