Deep-fried sweet-&-pungent chicken wings

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, .

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