Preparation:
bend first joint back to separate, pull flesh down and inside-out then cut to separate from rest of wing cut around section attached to tip, near joint bend joint back to separate, pull flesh down and inside-out cut to separate tip, reserve tip for another use pull bend smaller bone back and push through to separate remove and discard smaller bone combine chicken, soy sauce, garlic, ginger, scallions, and pepper-mix well cover and chill for 2-24 hours remove from marinade, drain well, and discard marinade add beaten egg and toss to mix well combine water chestnut flour and chicken in a paper bag shake to coat well remove to a waxed-paper lined baking sheet chill for 30 minutes meanwhile, heat oil to 370 degrees add chicken in small batches and fry until crisp and lightly browned on all sides drain on paper towels serve hot or at room temperature, with sweet-hot mustard to the side |
