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MANDARIN CHICKEN WINGS

Category:    Chinese, Chicken, Wings
Yield: 6 servings
 
     20    Chicken wings                       1 c  Sugar
    1/8 ts Garlic salt                       3/4 c  Vinegar
  1 1/2 c  Cornstarch                        1/4 c  Water
      3    Eggs                              1/8 c  Soy sauce
      6 tb Water                             1/2 c  Catsup
           Cooking oil                       1/2 c  Slivered almonds, walnuts
 
  Cut wings at first joint and discard the tips. Wash and dry on paper towel
  and sprinkle lightly with garlic salt.
  
  Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings
  in batter and deep fry in oil. LEt sit while making sauce.
  
  Sweet and sour sauce: select a pan in which all wings can be coated evenly,
  such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce,
  catsup and bring to a boil, stirring occasionally. As sauce begins to
  thicken, add wings and cook on medium heat. Turn wings carefully to coat
  thoroughly with sauce.
  
  Garnish with nuts, if desired. Grated sesame adds a good flavor.
  
  When scaling down for 15 wings, make the full sauce recipe and only scale
  the batter part.
 

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