-pounds) 2 teaspoon vegetable oil 2 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon five-spice powder 1/4 cup water 1/2 cup gold medal all-purpose 1
-flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1
-Vegetable oil
Directions: Separate chicken wings at joints; discard tips. Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken. Cover and refrigerate 1 hour. Add water to chicken. Stir flour, cornstarch and baking soda into chicken. Heat oil (1 l/2 inches) in Dutch oven or wok to 350. Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel. Increase oil temperature to 375. Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel. Repeat with remaining chicken. Serve with sweet-and-sour sauce or hot mustard if desired. 24 chicken wing pieces.