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CHINESE CHICKEN WING DRUMSTICKS
10 chicken wings
1 tbsp cornstarch
1 tsp sugar
1 tsp salt
1 tsp light soy sauce
1/2 tsp five spice powder
1/2 cup all-purpose flour
3 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt
1/2 cup water
1 egg
Vegetable Oil
Cut each chicken wing at joint to make 2 pieces.Cut skin and meat
loose from narrow end of bone; push meat and skin down to large
end of bone. Pull skin and meat down over end of bone to form a ball.
Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five
spice powder; sprinkle over chicken drumsticks. Cover and refrigerate
30 minutes.
Heat vegetable oil (1 ½” deep) in wok to 350 degrees. Mix flour,
water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda
and 1/2 tsp salt. Dip ball end of each drumstick into batter. Fry 5
drumsticks at a time until light brown, turning 2 or 3 times, 4-5
minutes. Drain on paper towel. Increase oil temperature to 375
degrees. Fry drumsticks all at one time until golden brown, about 2
mins. Drain on paper towel to absorb grease.
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