• 10 chicken wings or drumsticks
  • 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

To make Chinese chicken wing drumsticks, cut each chicken wing at joint to make 2 pieces. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball.

After, mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five spice powder and sprinkle over the chicken drumsticks. Cover and refrigerate for around 30 minutes.

Now, we will heat the vegetable oil (1 ½” deep) in wok to 350 degrees. Mix flour, water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda and 1/2 tsp salt.

Dip the ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4-5 minutes. Drain on a paper towel to absorb the grease. Increase oil temperature to 375 degrees and fry drumsticks all at the same time until golden brown, roughly 2 mins.

Drain the Chinese chicken wing drumsticks on a paper towel to absorb grease before we serve to our guests.

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