Sesame Chicken Wings
 

Sesame Chicken Wings

This Dish will make 24 appetizers

12 Chicken Wings
1 egg
2 tablespoons vegetable oil
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon five-spice powder
1/4 cup cornstarch
1/2 teaspoon baking soda
Vegetable oil
2/3 cup sugar
1 tablespoon cornstarch
1/2 cup vinegar
1/2 cup chicken broth
2 teaspoon dark soy sauce
1 tablespoon vegetable oil
1 teaspoon red pepper sauce
1 teaspoon finely chopped garlic
2 tablespoons Toasted Sesame Seeds

Cut each chicken wing at joints to make 3 pieces; discard tip. Mix
egg, 2 tablespoons vegetable oil, 2 teaspoons soy sauce, the salt 1
teaspoon sugar, the white pepper and five-spice powder in medium bowl;
stir in chicken. Cover and refrigerate 1 hour.
Stir water into chicken. Mix flour, 1/4 cup cornstarch and the baking
soda; stir into chicken.
Heat vegetable oil (2 inches) in wok to 350 degrees fry 4 or 5 chicken
pieces at a time, 3 minutes or until light brown, turning 2 or 3
times; drain on paper towels.
Increase oil temperature to 375 degrees. Fry half of the chicken
pieces 1 minute or until golden brown; drain on paper towels. Repeat
with remaining pieces. Keep warm in 350 degree oven.
Mix 2/3 cup sugar and the cornstarch in 2-quart saucepan. Stir in
vinegar, chicken broth, dark soy sauce, 1 tablespoon vegetable oil,
the pepper sauce and garlic. Heat to boiling, stirring constantly,
until mixture thickens.
Place chicken on heated serving platter. Pour sauce over; sprinkle
with the sesame seeds.


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