Serving Size: 3 – 4
Ingredients:
12 chicken wings
1 cup water-chestnut flour
4 cups peanut oil for deep-frying
Marinade
1/2 teaspoon freshly grated ginger
1/8 cup light soy sauce
1/8 cup dry sherry or Chinese rice wine
1/2 teaspoon Five-spice powder
Directions:
- Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe.
- Prepare the marinade by mixing well all marinade ingredients. Marinate the wing pieces for 1/2 hour.
- Drain and toss in the water-chestnut flour.
- Deep-fry at 360 F until golden brown, about 5 minutes.
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