Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken wings |
| ¾ cup | Sugar |
| ½ cup | Japanese vinegar |
| 2 tablespoons | Catsup |
| 1 tablespoon | Shoyu |
| ½ teaspoon | Salt |
| 1 teaspoon | MSG |
| ¼ cup | Chicken stock |
| \N \N | Katakuri |
| \N \N | Garlic salt |
Cut wings into three pieces; use tips for stock. Remove small bone from center piece of wing, cut around bone and push meat up to other end. Do same for other part of wing. Dry with paper towel. Sprinkle with garlic salt and leave for 2 hours.
Roll in katakuri, dip in 3 beaten eggs and deep fry. Dip each lollipop chicken immediately in sauce made with sugar, vinegar, catsup, shoyu, salt, ajinomoto and stock. Place on baking pan and bake at 350 degrees for 30 minutes.
Can be served cold. Not necessary to make each joint a lollipop.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM Recipe Archive, .