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Deep-fried Sweet-&-pungent Chicken Wings

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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)
----------------------------------------------
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


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