Chinese: Chicken Wing Drumsticks Recipe

Recipe Ingredients :

CATE VANICEK

10 chicken wings (yield 20
1 drumsticks)
1 egg white, slightly beaten
1/3 cup cornstarch--mixed with:
1 tsp baking powder
1 peanut oil for deep frying

MARINADE

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

Recipe Directions :

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.)

SOURCE: Stella Chan's Secrets in the Art of Chinese Cooking.

 

Serves: 3

 

Recipe Categories: Asian; Chicken; Chicken Wing; Chinese; Poultry

Chinese: Chicken Wing Drumsticks Recipe brought to you by Recipes 4U

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