Crispy Chicken Wings with Sweet & Sour Sauce

Crispy Chicken Wings

Another great one from Betty Crocker's Chinese Cookbook by Leann Chin.  Double frying these give them an extra crispness, and the sweet & sour sauce has enough heat in it even for Skippy!

Recipe by: Amy Bradt                                                                           Yield: 6 servings

Ingredients
For the Wings:
12 chicken wings
1 egg
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon five-spice powder
1/4 cup water
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon baking soda
vegetable oil

For the Sweet & Sour Sauce:
1/2 cup red wine vinegar
1/2 cup ketchup
1/3 cup sugar
15 drops red pepper sauce

Directions
For the chicken wings:
Cut each chicken wing at joints to make 3 pieces; reserve tips for another use.  Mix egg, 2 teaspoons vegetable oil, soy sauce, salt, sugar and five-spice powder; pour over chicken.  Cover and refrigerate 1 hour.

Add water and next 3 ingredients to chicken wings, stirring until thoroughly mixed.

Heat vegetable oil (1½ inches) in large saute pan (or wok) to 350°.  Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 4 minutes;  drain on paper towels.  Increase oil temperature to 375°.  Fry half of the chicken pieces until golden brown, about 1 minute.  Drain on paper towels.  Repeat with remaining pieces.  Serve with sweet and sour sauce.

For the sauce:
Mix all ingredients; cover and refrigerate until chilled.  Makes 1¼ cups.

Notes
I usually buy the chicken wings already cut up, but if you do buy the whole ones, save the tips to make homemade chicken stock!

Original recipe from: Betty Crocker's Chinese Cookbook