1 lb. chicken wings
1/3 c. sake or dry sherry
3 Tbsp. soy sauce
1 Tsp. grated gingerroot
1/4 C. cornstarch
Cooking oil for deep-fat frying
4 Thin lemon slices
1/3 c. sake or dry sherry
3 Tbsp. soy sauce
1 Tsp. grated gingerroot
1/4 C. cornstarch
Cooking oil for deep-fat frying
4 Thin lemon slices
Direction
Cut chicken wings at joints; discard wing tips. In bowl mix sake or sherry, soy sauce and ginger root. Place chicken in plastic bag set in bowl; pour marinade over chicken. Close bag. Marinate in refrigerator many hours or overnight, turning often. Drain chicken; pat dry with paper toweling.
Coat chicken wings with cornstarch. Fry, three or four items at a time, in deep hot fat (365 degrees) for regarding four minutes. Drain on paper toweling. take away chicken to serving plate; garnish with lemon slices.
Makes four appetizer servings.
Coat chicken wings with cornstarch. Fry, three or four items at a time, in deep hot fat (365 degrees) for regarding four minutes. Drain on paper toweling. take away chicken to serving plate; garnish with lemon slices.
Makes four appetizer servings.
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