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Cantonese-Style Chicken Wings

List of Ingredients




(Shortened version of a recipe from "Chinese Seasons" by Nina Simonds)

18 chicken wings, preferably "drummettes" only.
Marinade
2 1/2 tbsp. soy sauce
1 1/2 tablespoons rice wine (Shao Hsing wine or dry sherry)
1 tsp. sugar
1 tsp sesame oil
1 1/2 tbsp. finely minced garlic
1 1/2 tbsp finely minced gingerroot

1 egg lightly beaten
1 cup cornstarch
4-6 cups cooking oil



Recipe



Place the wings in the marinade overnight. Add the beaten egg to the
marinade and turn the wings to coat them. Take the wings out of the
marinade and dredge them in the cornstarch. Arrange the wings on a
tray and allow to air dry for about an hour.

Heat the oil to 375 degrees in a wok or deep fryer. Fry the wings
in batches until golden brown. Drain on paper towels. Serve with
your choice of chinese mustard, duck sauce, plum sauce or sweet and
sour sauce.