Preparation:
Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, the soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate I hour.
Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil(1l/2 inches) in Dutch oven or wok to 350F.
Fry 4 or 5 chicken piece at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel. Increase oil temperature to 375F.
Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired. |
