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Add a photoServings: 3
Ingredients
- 10 x Chicken wings (yield 20 "Drumsticks)
- 1 x Egg white, slightly beaten
- 1/3 c. Cornstarch--mixed with:
- 1 tsp Baking pwdr Peanut oil for deep frying
- 1 tsp Five-spice pwdr
- 1/2 tsp MSG (optional)
- 1 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Rice wine
- 1 tsp Soy sauce
Directions
- Throw away wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to create drumstick.
- Marinate wings for 1 hour. Add in egg white. Coat wings proportionately. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier.
- Dredge wings in cornstarch mix. (Using cornstarch and baking pwdr helps to make the outside layer crisp.)
- Deep-fry for 3 min. Drain. Let cold.
- Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very warm before you deep-fry for the second time.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 3 servings | |
| Calories 17 | |
| Calories from Fat 8 | 47% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 4mg | 1% |
| Sodium 1266mg | 53% |
| Potassium 13mg | 0% |
| Total Carbs 0.92g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.73g | 0% |
| Protein 1.08g | 2% |
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