| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry, Foreign |
24 |
Servings |
INGREDIENTS
| 12 |
|
Chicken wings, whole |
| 1 |
c |
Water-chestnut flour |
| 4 |
c |
Peanut oil for deep-frying |
|
|
Marinade: |
| 1/2 |
ts |
Freshly grated ginger |
| 1/8 |
c |
Light soy sauce |
| 1/8 |
c |
Dry sherry or Chinese rice wine |
| 1/2 |
ts |
Five-spice powder |
INSTRUCTIONS
Makes 24 pieces
Cut each wing into 3 logical pieces. Save the tips for soup and use only
the 2 meatier parts for this recipe.
Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and
toss in the water-chestnut flour. Deep-fry at 360 F until golden brown,
about 5 minutes.
The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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