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CRISPY CHICKEN WINGS

12 chicken wings
1 egg
2 tsp vegetable oil
2 tsp soy sauce
1 tsp sugar
1/2 tsp five spice powder
1/4 cup water
1/2 cup flour
1/4 cup cornstarch
1/2 tsp baking soda
vegetable oil

Cut each chicken wing at joints to make 3 pieces. Discard wing
tips or save for making chicken broth. Mix egg, 2 tsp. vegetable
oil, the soy sauce, sugar, and five spice powder; pour over chicken.
Cover and refrigerate 1 hour. Add water to chicken. Stir flour,
cornstarch, and baking soda into chicken. Heat vegetable oil (1
1/2 inches) in wok (we use a deep fryer) to 350 degrees. Fry 4 or
5 chicken pieces at a time until light brown, turning 2 or 3 times,
about 5 minutes; drain on paper towel. Serve with sweet and sour
sauce or hot mustard. 6 servings

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