Ingredients
- 12 chicken wings
- 1/2 five-spice powder
- 950 ml peanut oil for deep-frying
- 240 ml water chestnut flour
- 30 ml soy sauce (light)
- 30 ml dry sherry
- 2 gr 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 half hour. Drain and toss in the water-chestnut flour. Deep-fry at 180ºC until golden brown, about 5 minutes. The Frugal Gourmet 3 Ancient Cuisines From the collection of Jim Vorheis
