- 2 pounds [1 kg] chicken wings
- Fat for frying
Frying Batter, Oriental Style
- 2 eggs
- 2 tablespoons [30 ml] all-purpose flour
- 1 tablespoon [15 ml] cold water
- 1/2 teaspoon [2.5 ml] salt
- Few drops food coloring [egg yolk color]
Red Sauce
- 4 ounces [113 ml] hot water
- 20 ounces [568 ml] tomato juice
- 5 ounces [142 ml] pineapple juice
- 1 pound [454 g] sugar
- 3 1/2 ounces [113 ml] white vinegar
- 4 tablespoons [60 ml] cornstarch
- 1/2 cup [125 ml] cold water
- Few drops red food coloring
- Few fennel seeds
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- Shape chicken wings into drumsticks - see graphic.
- Prepare Oriental style batter.
- Dip drumsticks into batter.
- Deep fry [375°F / 190°C], approximately 5 minutes.
- Serve with red sauce.
Batter, Oriental Style
- Beat eggs with flour, cold water, salt and egg yolk color food coloring.
Red Sauce
- Bring hot water, tomato juice, pineapple juice, sugar and vinegar to a boil.
- Mix cornstarch with cold water; add to boiling mixture, beating well.
- Add remaining ingredients; cook for 5 to 8 minutes.
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