Crispy Chicken Wings
Ingredients| 12 chicken wings (about 2 1/3 pounds) |
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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.
Servings: 1
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