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Chinese Chicken Wing Drumsticks
(3 servings)

10 chicken wings
1 egg white, slightly beaten
1/3 cup cornstarch--mixed with:
1 tsp baking powder
peanut oil for deep frying

1 tsp five-spice powder
1/2 tsp MSG (optional)
1 tsp salt
1/2 tsp sugar
1 tsp rice wine
1 tsp soy sauce

Discard 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 form drumstick. Marinate wings for 1 hour. Add egg
white. Coat wings evenly. (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 mixture. (Using cornstarch and
baking powder helps to make the outside layer crisp.) Deep-fry for
3 minutes. Drain. Let cool. 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 hot before you deep-fry for the second time.)


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1 of 2 people found the following review helpful:
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Try these!, March 21, 2006 - 06:27 PM
Reviewer: Anonymous from Seattle, WA
Easy to make and tastes wonderful.

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