Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Sweet-and-pungent sauce |
12 \N | Chicken wings |
1 \N | Or |
2 \N | Eggs |
½ cup | Cornstarch |
¼ teaspoon | Salt |
1 dash | Pepper |
\N \N | Oil for deep-frying |
1. Prepare a sweet-and-pungent sauce (see "Sweet-and-Pungent Sauce" recipes).
2. Leave wings intact, but with a cleaver, chop off bony tips.
3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg; then dredge in cornstarch mixture to coat.
4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling.
5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .