Ingredients

  • 10 chicken wings
  • 1 tbsp cornstarch
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp light soy sauce
  • 1/2 tsp five spice powder
  • 1/2 cup all-purpose flour
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup water
  • 1 egg
  • Vegetable Oil





Direction

  1. Cut each chicken wing at joint to make 2 pieces.
  2. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone.
  3. Pull skin and meat down over end of bone to form a ball.
  4. Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks.
  5. Cover and refrigerate 30 minutes.
  6. Heat vegetable oil (1 ½” deep) in wok to 350 degrees.
  7. Mix flour, water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda and 1/2 tsp salt.
  8. Dip ball end of each drumstick into batter.
  9. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4-5 minutes.
  10. Drain on paper towel. Increase oil temperature to 375 degrees.
  11. Fry drumsticks all at one time until golden brown, about 2 mins.
  12. Drain on paper towel to absorb grease.

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