10 chicken wings<BR>1 tablespoon cornstarch<BR>1 teaspoon sugar<BR>1 teaspoon salt<BR>1 teaspoon light soy sauce<BR>1/2 teaspoon five spice powder<BR>Vegetable oil<br><br>1/2 cup all-purpose flour<BR>1/2 cup water<BR>1 egg<BR>3 tablespoons cornstarch<BR>2 tablespoons vegetable oil<BR>1/2 teaspoon baking soda<BR>1/2 teaspoon salt
Cut each chicken wing at joint to make 2 pieces.<BR><BR>Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball. Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes.<BR><BR>Heat vegetable oil (1 1/2 inches) in wok to 350 degrees F. Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes. Drain on paper towel. Increase oil temperature to 375 degrees F. Fry drumsticks all at one time until golden brown, about 2 minutes. Drain on paper towel.<br><br>Serve with Hot Mustard and a sweet and sour sauce if desired.<br><br>If desired, save the wing tips to use in chicken broth.