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Cook'n with Betty Crocker 
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Sesame Chicken Wings |
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Serves: 12 Print this RecipeServing Size: 2 appetizers 12 chicken wings 1 egg 2 tablespoons vegetable oil 2 teaspoons soy sauce 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon white peppers 1/2 teaspoon five-spice powder 1/4 cup cold water 1/2 cup all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda Vegetable oil 2/3 cup sugar 1 tablespoon cornstarch 1/2 cup vinegar 1/2 cup chicken broth (see Soups) 2 teaspoons dark soy sauce 1 tablespoon vegetable oil 1 teaspoon red pepper sauce 1 teaspoon finely chopped garlic 2 tablespoons toasted sesame seeds (see Appetizers & Cold Dishes) Cut each chicken wing at joints to make 3 pieces; discard tip. Mix egg, 2 tablespoons vegetable oil, 2 teaspoons soy sauce, the salt, 1 teaspoon sugar, the white pepper and five-spice powder in medium bowl; stir in chicken. Cover and refrigerate 1 hour. Stir water into chicken. Mix flour, 1/4 cup cornstarch and the baking soda; stir into chicken. Heat vegetable oil (2 inches) in wok to 350°. Fry 4 or 5 chicken pieces at a time, 3 minutes or until light brown, turning 2 or 3 times; drain on paper towels. Increase oil temperature to 375°. Fry half of the chicken pieces 1 minute or until golden brown; drain on paper towels. Repeat with remaining pieces. Keep warm in 350° oven. Mix 2/3 cup sugar and the cornstarch in 2-quart saucepan. Stir in vinegar, chicken broth, dark soy sauce, 1 tablespoon vegetable oil, the pepper sauce and garlic. Heat to boiling, stirring constantly, until mixture thickens. Place chicken on heated serving platter. Pour sauce over; sprinkle with sesame seed. Makes 24 appetizers. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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