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Japanese Fried Chicken Wings Recipe
- 1 lb. chicken wings
- 1/3 c. sake or dry sherry
- 3 tbsp. soy sauce
1 tsp. grated ginger root
- 1/4 c. cornstarch
- 4 thin lemon slices
Cooking oil for deep fat frying
Cooking Directions: Cut chicken wings at joints. Discard the wing tips.
In a bowl, combine sake or sherry, soy sauce, and ginger root to make a marinade. Place chicken in a plastic bag, and set the bag in a bowl. Pour marinade over the chicken in the bag. Close the bag. Marinate in the refrigerator several hours or overnight, turning occasionally.
Drain chicken; pat dry with paper toweling. Coat chicken wings with cornstarch. Fry, 3 or 4 pieces at a time, in deep hot fat (365 degrees) for about 5 minutes. Drain on paper toweling.
Remove chicken to serving plate. Garnish with lemon slices.
Makes 4 appetizer servings.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
Dwight D. Eisenhower