10 Chicken wings (yield 20
1 Egg white -- slightly beaten
1/3 cup Cornstarch--mixed with:
1 teaspoon Baking powder
Peanut oil for deep frying
1 teaspoon Five-spice powder
1/2 teaspoon MSG (optional)
1 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Rice wine
1 teaspoon 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
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.
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
Make sure the oil is very hot before you deep-fry for the second