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Ingredients
- 12 x Chicken wings
- 1 c. Water-chestnut flour see * Note
- 4 c. Peanut oil for deep-frying
- 1/2 tsp Freshly grated ginger
- 1/8 c. Light soy sauce
- 1/8 c. Dry sherry or possibly Chinese rice wine
- 1/2 tsp Five-spice pwdr see * Note
Directions
- * Note: Available in Oriental markets.
- Cut each wing into three logical pcs. Save the tips for soup and use only the two meatier parts for this recipe.
- Prepare the marinade and marinate the wing pcs for one-half hour. Drain and toss in the water-chestnut flour.
- Deep-fry at 360 degrees till golden, about 5 min.
- Makes 24 pcs.
- Comments: It takes a pile of these to fill a family, but they make a wonderful addition to a Chinese meal of several courses.
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