| 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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