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Sweet & Sour Chicken Wings

May 8, 2018

325°

25 chicken wings
Salt and pepper
Monosodium glutamate (MSG)
1 cup flour
1/4 cup cornstarch
1 small egg, beaten
Water
Oil for frying
1 cup vinegar
1/4 cup water
1/2 cup pineapple juice
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon cornstarch
Few drops red food coloring
Maraschino cherries, drained
Preserved kumquats, drained

Clean wings; dry with paper towels. Cut through joints to form two pieces from each wing (discard tips). Season with salt, pepper and light sprinkling of MSG. Blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter. Heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet (oil is ready when a cube of white bread dropped in turns brown immediately). Dip chicken in batter; fry until golden. Drain on paper towels’ place in a shallow pan in 325° oven to keep warm. Make sauce by combining remaining ingredients (except fruit) in saucepan. Stir over low heat until clear and thickened. Arrange wings and fruit on serving dish and pour sauce over all. Makes 25 servings of two pieces per person.

Preparation time: 50 Min.
Approximate calories per serving… 100


From the Kitchens of Dorothy Taylor


© 1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.

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