Cooking Recipe Chicken Wing Drumsticks

Recipe Ingredients

CATE VANICEK

10 Chicken wings (yield 20

"Drumsticks)

1 Egg white, slightly beaten

1/3 c Cornstarch--mixed with:

1 ts Baking powder

Peanut oil for deep frying

ARINADE

1 ts Five-spice powder

1/2 ts MSG (optional)

1 ts Salt

1/2 ts Sugar

1 ts Rice wine

1 ts Soy sauce

Directions

Discard wing tips. Cut between joints. Remove the smaller bone of
the lower wing. Cut skin loose around the small end and push skin
and meat up to form drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using
egg white to coat the wings will help to seal the juice inside the
meat. Hence the meat will be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch and baking
powder helps to make the outside layer crisp.)

Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry the first time
to cook the meat and seal the juice in the meat. The second time to
make the outside crisp. Make sure the oil is very hot before you
deep-fry for the second time.)

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

Categories matching this recipe

Wings ,Chinese ,Chicken ,Appetizers