Chicken Lollipops (Jow Nn Heung Gai)
appetizers, chicken, chinese
20 chicken wings
----MEAT MARINADE----
1 teaspoon 5-spice powder
1 1/2 teaspoon salt
2 garlic cloves
1 tablespoon ginger; fresh,
1 finely minced
----COATING MIXTURE----
1/3 cup flour
1/3 cup cornstarch
1/4 teaspoon white pepper
1/4 teaspoon 5 spice powder
1/4 teaspoon paprika
----FOR FRYING----
4 cup oil
PREPARATION: Separate the skin and tendons attached to the narrow end of the drummette and push the meat down towards the thick end. You now have a "lollipop." Repeat procedure for the rest of the drummettes. Mix with meat marinade and let stand for 4 hours or overnight. Mix coating. COOKING: Heat oil in wok over medium high heat. Coat lollipops in flour mixture, then deep fry until golden brown. Drain on paper towels and serve hot. DO AHEAD NOTES: Lollipops can be deep fried then frozen. To reheat, heat oven at 425 degrees. Spread frozen lollipops on cookie sheet and reheat for 15 minutes or so. A faster method is to thaw out and deep-fry again briefly. COMMENTS: Do not overcook the chicken. It only takes about 3 minutes or a little more to cook through. These make great hors d'oeuvres. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Yield: 1 servings