I like this recipe so much that I have included it in two places. For a slightly more substantial snack, or meal, try it using chicken thighs or drumsticks.
Preparation time 10 minutes
Yield 4-6 servings
1-2 lbs chicken wings, rinsed and patted dry
1/3 cup corn starch
2 Tbsps. powdered chicken broth mix
1 tsp Chinese five-spice powder
1 tsp. salt
Cooking oil for deep frying
Instructions
ü Separate the chicken wings into sections. Combine the corn starch, chicken broth mix, five spice powder, and salt in a large bowl. Add the chicken; mix well. Let stand for 10 minutes
ü In wok, heat the cooking oil to 375 degrees F. Deep-fry the chicken wings a few at a time, turning occasionally until golden brown 7 to 8 minutes per batch.
ü Tip: The convenient size and simple preparation of these wings make them perfect finger food for a party. Just place them on a serving platter and keep them warm, if they last that long.
Five-Spice Grilled Chicken- And while I'm at it; this recipe is included in the same two places as above.
Ingredients
1/4 cup soy sauce
2 Tbsps. orange juice
1 tsp. five-spice powder
1 clove garlic, crushed and minced
1 2-1/2-3 lb. broiler-fryer chicken, quartered
2 Tbsps. honey
Hot cooked pasta (optional
Steamed rice (optional) Carrot strips (optional) Cucumber slices (optional)
Directions
ü For marinade, combine soy sauce, orange juice, five-spice powder, and garlic. Place chicken in a plastid bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well Chill for 6 to 24 hours, turning chicken occasionally. Remove chicken from bag. Discard marinade.
ü Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan.
ü Place chicken, bone side down, on grill over drip pan. Cover and grill for 50- 60 minutes, or until chicken is tender and no longer pink, brushing occasionally with honey the last 5 minutes of grilling.
ü Serve over pasta, or rice tossed with carrot strips, if desired. Garnish with cucumber strip. Makes 4 servings.
©Al (Alex-Alexander) C. Girvan. All rights reserved.
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