Spicy Chicken Wings

2 lb. chicken wings

Sauce:
2 tbsp granulated sugar
4 tbsp distilled vinegar
2 tbsp honey
1/2 C chicken stock
4 tbsp dark soy sauce
1/2 tsp dry red chili pepper or to taste
1 tbsp salad oil
1 tbsp sesame oil
1/2 tsp minced garlic
1 tsp minced ginger root
1 tbsp cornstarch

Batter:
1 egg
1 cup all-purpose flour
1/3 cup cornstarch
1 cup water
1 tsp seasoning salt
4 cups vegetable oil
3 tbsp minced green onion

Sauce: in a bowl, put sugar, vinegar, honey, chicken stock, soy sauce and chili pepper; mix thoroughly.

Heat salad oil and sesame oil in wok or frying pan over low heat, then add garlic and ginger; stir-fry 10 seconds. Add sauce mixture, stirring constantly. When sauce begins to bubble, add cornstarch, remove from heat when it starts to thicken. Makes 1 cup.

Batter: Put egg in bowl; beat until it starts to foam. Add flour, cornstarch, water and seasoning salt; mix well.

Trim off the tips of the chicken wings. Lightly coat wings in batter. Heat oil to 320 degrees in deep fryer. Fry in batches so there is only a single layer in the oil. When done place on large platter and cover with sauce, then top with minced green onions.
Makes about 10 servings