09-23-2004, 01:30 PM
Prep: 10 min, Marinate: 3:00, Cook: 10 min. [ul] [li]1-1/2 lbs. chicken wings, cut in half and tips removed [li]2 Tbs. all purpose flour [li]1/4 cup cornstarch [li]3/4 tsp. salt optional [li]2 Tbs. sugar [li]1-1/2 tsp. sesame seeds, toasted [li]1 clove garlic, minced [li]1 scallion, chopped [li]1 egg, beaten [li]2 Tbs. soy sauce [li]1/2 cup peanut oil, for frying[/li][/ul]
Wash chicken wings and pat dry. Mix remaining ingredients, except oil, in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.
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Wash chicken wings and pat dry. Mix remaining ingredients, except oil, in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.
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