Deep Fried Five Spice Chicken Wings
|Rice wine/Dry sherry||4 1⁄2 Teaspoon (For Making Marinade)|
|Fresh ginger slices||3 (For Making Marinade)|
|Green onions||3 , chopped (For Making Marinade)|
|Soy sauce||5 Tablespoon (For Making Marinade)|
|Chicken wings||2 Pound (For Making Marinade)|
|All purpose flour||1⁄3 Cup (5.33 tbs) (For Making Marinade)|
|Cornstarch||1⁄3 Cup (5.33 tbs) (For Making Marinade)|
|Salt||1⁄2 Teaspoon (For Coating)|
|Five spice powder||1⁄2 Teaspoon (For Coating)|
|Oil||8 Cup (128 tbs) (For Deep Frying)|
Combine marinade ingredients in a large bowl.
Add chicken pieces; mix well.
Let stand 2 hours.
Mix coating ingredients in a large bowl and place in clean plastic bag.
Pat chicken pieces dry with a paper towel and place in bag.
Twist top of bag to close and shake well to coat chicken with flour mixture.
Heat 8 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower chicken pieces into hot oil with a slotted metal spoon.
Deep-fry 2 to 3 minutes.
Turn and deep-fry 2 to 3 minutes longer.
Carefully remove from oil with slotted spoon and set aside.
Remove with slotted spoon and drain on paper towels.