QVC Chinese Chicken Wings by nloxford

[BakerAunt]

QVC Chinese Chicken Wings
Submitted by nloxford on December 26, 2006 at 7:28 pm

1 pound chicken wings, wing tips removed
1 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
2 cloves garlic, minced
1 quarter-sized slice of gingerroot, minced
Oil for frying
2 eggs, lightly beaten
Cornstarch

In a bowl, combine the soy sauce, sherry, 5-spice powder, salt, garlic, and ginger. Add the chicken wings and stir to coat well. Cover and refrigerate for an hour.

Heat the oil in a pan to 350 degrees and a depth of 2", or use the T-fal Deep Fryer. Drain the chicken wings and discard the garlic and ginger.

Dip each wing in the beaten eggs, then dredge in the cornstarch. Shake off any excess. Place the chicken wings in the deep fryer and fry until golden brown. Remove and drain.

Serve with hot mustard and catsup.

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