| 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 | t | Salt |
| 1 | ds | Pepper |
| Oil for deep-frying |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see "Sweet-and-Pungent Sauce" recipes). Leave wings intact, but with a cleaver, chop off bony tips. 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. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling. 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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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 54
Total Fat: 6g
Cholesterol: 93mg
Sodium: 425.9mg
Potassium: 35.3mg
Carbohydrates: 28.6g
Fiber: <1g
Sugar: <1g
Protein: 5.1g