| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Chicken, Wings |
1 |
Servings |
INGREDIENTS
| 20 |
|
Chicken wings |
| 1 |
c |
Sugar |
| 1/8 |
ts |
Garlic salt |
| 3/4 |
c |
Vinegar |
| 1 1/2 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 3 |
|
Eggs |
| 1/8 |
c |
Soy sauce |
| 6 |
tb |
Water |
| 1/2 |
c |
Catsup cooking oil |
| 1/2 |
c |
Slivered almonds, walnuts, or grated sesame |
INSTRUCTIONS
Cut wings at first joint and discard the tips. Wash and dry on paper towel
and sprinkle lightly with garlic salt.
Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings
in batter and deep fry in oil. Let sit while making the sauce.
Sweet and Sour Sauce: select a pan in which all wings can be coated
evenly, such as a large electric fry pan. Combine sugar, vinegar, water,
soy sauce, catsup and bring to a boil, stirring occasionally. As sauce
begins to thicken, add wings and cook on medium heat. Turn wings carefully
to coat thoroughly with sauce.
Garnish with nuts if desired. Grated sesame adds a good flavor.
When scaling this recipe down for 15 wings, make the full sauce recipe and
only scale the batter part.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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