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| Tempura Chicken Wings By Lin and Henry Pai This is one of the delicious dishes that Lin and Henry serve in their restaurant. So if you cannot travel to China Town Try making it yourself! Ingredients 3 pounds of uncooked chicken wing sections (wingettes) 1 cup cornstarch 3 eggs, lightly beaten Oil for deep-fat frying 1/2 cup sugar 1/2 cup white vinegar 1/2 cup currant jelly 1/4 cup soy sauce 3 tablespoons ketchup 2 tablespoons lemon juice Directions Place cornstarch in a large re-sealable plastic bag add chicken wings a few at a time and shake to coat evenly Dip wings in eggs In an electric skillet or deep-fat fryer heat oil to 375° Fry wings for 8 minutes or until golden brown and juices run clear turning occasionally Drain on paper towels Then In a small saucepan combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice Bring to a boil Reduce heat simmer, uncovered, for 10 minutes. Next Place chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan Pour half of the sauce over wings Bake, uncovered, at 350° for 15 minutes Turn wings; top with remaining sauce Bake 10-15 minutes longer or until chicken juices run clear and coating is set ********* Thank you Lin and Henry… Got any Wet Naps? The Tunnel Cook Book Home |
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