Ingredients
- 12 chicken wings
- 1/2 five-spice powder
- 4 c peanut oil for deep-frying
- 1 c water chestnut flour
- 1/8 c soy sauce (light)
- 1/8 c dry sherry
- 1/2 ts ginger (freshly grated)
Makes 24 pieces 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 360 F until golden brown, about 5 minutes. The Frugal Gourmet 3 Ancient Cuisines From the collection of Jim Vorheis
