Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 12 | Chicken wings (about 2 1/3 pounds) |
| 2 teaspoons | Vegetable oil |
| 2 teaspoons | Soy sauce |
| 1 teaspoon | Sugar |
| ½ teaspoon | Salt |
| ½ teaspoon | Five-spice powder |
| ¼ cup | Water |
| ½ cup | Gold Medal all-purpose flour |
| ¼ cup | Cornstarch |
| ½ teaspoon | Baking soda Vegetable oil |
Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate I hour.
Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil(1l/2 inches) in Dutch oven or wok to 350!. Fry 4 or 5 chicken piece at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
Increase oil temperature to 375!. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired.
24 chicken wing pieces.
From the files of Al Rice, North Pole Alaska. Feb 1994