| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese, Chicken | 6 | Servings |
INGREDIENTS
| 20 | Chicken wings | |
| 1/8 | ts | Garlic salt |
| 1 1/2 | c | Cornstarch |
| 3 | Eggs | |
| 6 | tb | Water |
| Cooking oil | ||
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1/4 | c | Water |
| 1/8 | c | Soy sauce |
| 1/2 | c | Catsup |
| 1/2 | c | Slivered almonds, walnuts |
INSTRUCTIONS
Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil. LEt sit while making sauce. Sweet and sour sauce: select a pan in which all wings can be coated evenly, such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce, catsup and bring to a boil, stirring occasionally. As sauce begins to thicken, add wings and cook on medium heat. Turn wings carefully to coat thoroughly with sauce. Garnish with nuts, if desired. Grated sesame adds a good flavor. When scaling down for 15 wings, make the full sauce recipe and only scale the batter part. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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