Chicken Wings With Sweet & Pungent Sauce Recipe
Ingredients
3 pounds chicken wings or drummettes
1 tablespoon each soy sauce and dry sherry
1/4 teaspoon each Chinese five-spice and salt
1 clove garlic, crushed with the side of a cleaver
1 quarter-size si ice fresh gi nger, crushed with the side of a cleaver
Salad oil
2 eggs, lightly beaten
Cornstarch
Sweet and pungent sauce or hot mustard and catsup
Directions
Cut chicken wings in sections; save wing tips for broth.
In a bowl combine soy, sherry, five-spice, salt, garlic, and ginger.
Add chicken and stir to coat.
Cover and refrigerate fori hour.
In a wide frying pan, pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep-frying thermometer.
Drain chicken and discard garlic and ginger.
Dip each piece of chicken in beaten egg, then dredge in cornstarch; shake off excess.
Place chicken in hot oil and fry, turning as needed, until crust is golden brown and meat is no longer pink (about 5 to 6 minutes).
Remove from pan with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all wings are cooked.
In a bowl combine soy, sherry, five-spice, salt, garlic, and ginger.
Add chicken and stir to coat.
Cover and refrigerate fori hour.
In a wide frying pan, pour salad oil to a depth of 1 1/2 inches and heat to 350° on a deep-frying thermometer.
Drain chicken and discard garlic and ginger.
Dip each piece of chicken in beaten egg, then dredge in cornstarch; shake off excess.
Place chicken in hot oil and fry, turning as needed, until crust is golden brown and meat is no longer pink (about 5 to 6 minutes).
Remove from pan with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all wings are cooked.
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