Name: Deep-Fried Sweet-&-Pungent Chicken Wings
Ingredients: Sweet-and-pungent sauce; 12 Chicken wings; 1 Or; 2 Eggs; 1/2 c Cornstarch; 1/4 ts Salt; 1 ds Pepper; Oil for deep-frying

Paul’s experience of suffering and comfort in the course of his ministry is replicated in every generation in the lives of godly missionaries and pastors in their interrelationships with their congregations. While both minister and people suffer as they bear witness to Christ in an alien culture, there remains a distinctive role and therefore a distinctive suffering to the Christian leader. As the comfort of God is experienced in the life of the leader, so it will be passed on through ministry to the people [see 2 Cor 1:3-7].

Paul Barnett

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Poultry	4	Servings

INGREDIENTS

		Sweet-and-pungent sauce
12		Chicken wings
1		Or
2		Eggs
1/2	c	Cornstarch
1/4	ts	Salt
1	ds	Pepper
		Oil for deep-frying

INSTRUCTIONS

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, http://www.erols.com/hosey.

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