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Yield:
24
Ingredients:
12 chicken wings -- whole
1 cup water-chestnut flour
4 cups peanut oil for deep-frying
MARINADE
1/2 teaspoon freshly grated
ginger
1/8 cup light soy sauce
1/8 cup dry sherry or Chinese rice -- wine
1/2 teaspoon
five-spice powder
Directions:
Cut each wing into 3 logical pieces. Save the tips
for soup and use only the 2 meatier parts for this
recipe. Prepare the marinade and marinate the wing
pieces for 1/2 hour. Drain and toss in the
water-chestnut flour. Deep-fry at 360F until golden
brown, about 5 minutes.
More delicious appetizer and snack recipes can be found in
Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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