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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil,
the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover
and refrigerate I hour.
Add water to chicken. Stir flour, cornstarch and baking soda into chicken.
Heat oil(1l/2 inches) in Dutch oven or wok to 350!. Fry 4 or 5 chicken
piece at a time about 4 minutes, turning 2 or 3 times, until light brown;
drain on paper towel.
Increase oil temperature to 375!. Fry half of the chicken pieces about 1
minute or until golden brown; drain on paper towel. Repeat with remaining
chicken. Serve with sweet-and-sour sauce or hot mustard if desired.
24 chicken wing pieces.
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