Crispy Chicken Wings

• 12 chicken wings
• 1 egg
• 2 teaspoons vegetable oil
• 2 teaspoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon five-spice powder
• 1/4 cup water
• 1/2 cup flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• vegetable oil

1. Cut each chicken wing at joints to make 3 pieces.
2. Discard wing tips or save for making chicken broth.
3. Mix egg, 2 tsp.
4. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken.
5. Cover and refrigerate 1 hour.
6. Add water to chicken.
7. Stir flour, cornstarch, and baking soda into chicken.
8. Heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees.
9. Fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel.
10. Serve with sweet and sour sauce or hot mustard.
11. 6 servings

chicken, egg, vegetable oil, soy sauce, sugar, fivespice powder, water, flour, cornstarch, baking soda, vegetable oil

Taken from www.food.com/recipe/crispy-chicken-wings-609 (may not work)