Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

Firecracker Chicken Wings

List of Ingredients




2 pounds chicken -- wings (about 10)
1 tablespoon Kikkoman stir-fry sauce
1 tablespoon dry sherry
1/3 cup Kikkoman stir-fry sauce
2 teaspoons fresh ginger root -- minced
1 clove garlic -- minced
1/8 teaspoon red pepper -- crushed
2/3 cup water
2 tablespoons vegetable oil
2 tablespoons green onion -- chopped
1 1/2 teaspoons cornstarch
2 tablespoons water
rice -- cooked and hot



Recipe



Disjoint the chicken wings. Discard the tips or save for stock. In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together. Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes.

Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside.

In a large skillet over medium heat, brown the chicken on all sides in hot oil. Remove the chicken from the pan and discard the fat.

Pour the stir-fry sauce mixture into the same pan. Add the chicken.

Cover and simmer for 5 minutes. Sprinkle the chicken with the green onions. Cover and simmer for 5 minutes longer, or until the chicken is tender.

Combine the cornstarch and water. Stir the cornstarch mixture into the skillet. Cook, stirring, until the sauce boils and thickens.

Serve over rice.

Recipe: Kikkoman brochure, "A Rainbow Of Color -- With Kikkoman Stir-Fry Sauce".