Chinese Chicken Drumette

Course : Chicken
Serves: 8
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12 whole chicken wing
1/2 cup soy sauce
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon scallions
1 tablespoon cilantro
1/4 teaspoon white pepper
1 large egg
1 cup water chestnut flour
2 tablespoons peanut oil
1/2 cup sweet-hot mustard

Preparation / Directions:

bend largest joint of wing backwards until tip of bone sticks out pull flesh down to the other end of bone to form a ball cut this "lollipop" from remainder of wing with a knife with a knife, cut skin around tip, just next to joint bend joint backwards until tips of joint stick through remove and reserve tip for stock pull flesh down to the other end of bones to form a ball bend the smaller of the two bones backwards push through the ball then remove and discard the small bone combine drumettes with soy, garlic, cilantro, scallions, garlic, ginger, and white pepper cover and chill for 4-6 hours remove from marinade, drain well pour beaten egg over wings toss to coat dip drumettes in water chestnut flour to coat somewhat evenly heat oil to 365-370 degrees add drumettes in small batches and fry until crisp and lightly browned drain on a coolinr rack and blot with paper towels serve hot, warm, or at room temperature, with sweet and hot mustard to the side


Nutritional Information:

186 Calories (kcal); 12g Total Fat; (60% calories from fat); 15g Protein; 3g Carbohydrate; 80mg Cholesterol; 1090mg Sodium

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