Ingredients Edit

  • 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: Edit

  1. Cut chicken wings at joints. Discard the wing tips.
  2. 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.
  3. 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.
  4. Remove chicken to serving plate. Garnish with lemon slices.

Contributed by: Edit

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