Deep Fried Chicken Wings with Ginger Lemon Sauce
|Chicken wings||3 Pound|
|Vegetable oil/Peanut oil||2 Cup (32 tbs) (For Deep Frying)|
|Egg||1 , beaten|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Minced fresh ginger root||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Grated fresh ginger root||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
Wings: Cut tips from wings and reserve for another use, such as chicken stock.
Cut wings in half.
Marinade: In medium bowl, combine soy sauce, sherry, ginger and garlic; add wings and turn to coat thoroughly.
Cover and refrigerate for at least 3 hours, turning occasionally.
Meanwhile, prepare sauce.
Sauce: In stainless steel saucepan, stir together all ingredients.
Cook over medium heat, stirring constantly, until sauce thickens and clears, about 10 minutes. (Sauce can be made ahead to this point and refrigerated; reheat over low heat, stirring occasionally.)
In deep fryer, pour oil to depth of 3 to 4 inches (8 to 10 cm); heat to 375°F (190°C).
Mix egg into marinated wings.
Stir together flour and cornstarch and sprinkle over wings.
Stir lightly to coat evenly.
Deep fry wings in small batches of 6 to 8, depending on size of fryer, until wings are golden brown, about 5 minutes.
Remove to paper towel-lined ovenproof dish and keep warm in 200 °F (100°C) oven while cooking remaining chicken.
Serve on bed of shredded lettuce and garnish with thin slices of lemon.
Drizzle some hot sauce over wings and pass remaining sauce in sauce-boat.