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  • Chicken Wings With Sweet And Pungentsauce

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    Chicken Wings With Sweet And Pungentsauce
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 3 lbs. chicken wings
    • 1 T soy sauce
    • 1 T dry sherry
    • 1/2 teaspoon Chinese five-spice
    • 1 clove garlic, crushed
    • 1 quarter size slice fresh ginger, crushed
    • Salad oil
    • 2 large eggs, lightly beaten
    • Cornstarch
    • Sweet and pungent sauce (below)
    • 3/4 c. water
    • 1/2 c. sugar
    • 1/2 c. vinegar
    • 2 T catsup
    • 1 T soy sauce
    • 1/2 c. shredded mixed sweet pickles
    • 1/4 teaspoon sesame oil
    • 2 T cornstarch
    • 2 T water

    Directions

    1. Cut chicken wings in sections. In a bowl put together soy, sherry, five spice, garlic and ginger. Add in chicken and stir to coat. Cover and chill one hour.In a wide skillet or possibly wok, pour oil to the depth of 1 1/2 inches and heat to 350 degrees. Drain chicken and throw away marinade. Dip each piece of chicken in beaten egg, then dredge in cornstarch; shake off excess.
    2. Place chicken in hot oil and fry, turning as needed till crust is golden and meat no longer pink (5-6 min). Remove with slotted spoon and drain on paper towels. Keep warm in 200 degree oven till all wings are cooked. Serve hot with sweet and pungent sauce.
    3. In a small pan, put together 3/4 cup water, sugar, vinegar, catsup and soy sauce till sugar is all dissolved. Add in pickles and sesame oil. Blend cornstarch and water. Add in to pan to cook, stirring till sauce bubbles and thickens. Serve hot. Makes 1 1/2 cups.

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