SESAME CHICKEN WINGS

12 chicken wings

1 egg
2 tablespoons vegetable oil
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon white pepper
1/2 teaspoon five-spice powder
1/4 cup cold water
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
Vegetable oil
2/3 cup sugar
1 tablespoon cornstarch
1/2 cup vinegar
1/2 cup Chicken Broth
2 teaspoons dark soy sauce
1 tablespoon vegetable oil
1 teaspoon red pepper sauce
1 teaspoon finely chopped garlic
2 tablespoons toasted Sesame seeds

Cut each chicken wing at joints to make 3 pieces; discard tip. Mix egg, 2 tablespoons vegetable oil, 2 teaspoons soy sauce, the salt, 1 teaspoon sugar, the white pepper and five-spice powder in medium bowl; stir in chicken. Cover and refrigerate 1 hour.

Stir water into chicken. Mix flour, 1/4 cup cornstarch and the baking soda; stir into chicken.

Heat vegetable oil (2 inches) in wok to 350 degrees. Fry 4 or 5 chicken pieces at a time, 3 minutes or until light brown, turning 2 or 3 times; drain on paper towels.

Increase oil temperature to 375. Fry half of the chicken pieces 1 minute or until golden brown; drain on paper towels. Repeat with remaining pieces. Keep warm in 350 degree oven.

Mix 2/3 cup sugar and the cornstarch in 2-quart saucepan. Stir in vinegar, chicken broth, dark soy sauce, 1 tablespoon vegetable oil, the pepper sauce and garlic. Heat to boiling, stirring constantly, until mixture thickens.

Place chicken on heated serving platter. Pour sauce over; sprinkle with sesame seed.

24 appetizers