| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Vegetables | Japanese | Appetizer | 12 | Servings |
INGREDIENTS
| 2 | tb | Flour |
| 3/4 | c | Cornstarch |
| 3/4 | c | Mochiko flour (Japanese sweet rice flour) |
| 1 1/2 | ts | Sugar |
| 1 | tb | Salt |
| 1/2 | c | Soy sauce |
| 1/2 | ts | Sesame oil |
| 2 | Eggs; beaten | |
| 1/2 | c | Green onion chopped |
| 1 | tb | Fresh ginger; grated (up to) |
| 4 | lb | Chicken wings |
| Vegetable oil for frying |
INSTRUCTIONS
From: Judith Pirie <judith@ALOHA.NET> Date: Wed, 26 Jun 1996 15:58:48 -1000 Mix dry ingredients and set aside. Combine eggs, soy sauce, sesame oil, green onions and ginger well. Add to dry ingredients, then add chicken wings. Mix well and cover. Refrigerate for at least 3 hours. Bring out and return to room temp. Deep fry chicken wings until golden brown. This is good party food. Recipe from Timothy dePeralta EAT-L Digest 25 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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