Serves: 4
Total Calories: 507
1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces").
2. Leave wings intact, but with a cleaver, chop off bony tips.
3. Beat egg lightly in a bowl. Mix cornstarch, salt and pepper and spread on a flat plate or board. Dip chicken wings first in egg then dredge in cornstarch mixture to coat.
4. Heat oil. Add wings, a few at a time, and deep-fry until golden. Drain on paper toweling.
5. Meanwhile slowly reheat sweet-and-pungent sauce. Stir in wings only to reheat.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Sweet-and-Pungent Chicken Wings recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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