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  Mandarin chicken #2
 
Yield: 1 Servings
 
20 Chicken wings      1 c Sugar
1/8 ts Garlic salt      3/4 c Vinegar
1 1/2 c Cornstarch      1/4 c Water
3 Eggs      1/8 c Soy sauce
6 tb Water      1/2 c Catsup -cooking oil
1/2 c Slivered almonds
 walnuts -or grated sesame Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch eggs and water stirring to form a smooth batter. Dip wings in batter and deep fry in oil. Let sit while making the sauce. Sweet and Sour Sauce: select a pan in which all wings can be coated evenly such as a large electric fry pan. Combine sugar vinegar water soy sauce catsup and bring to a boil stirring occasionally. As sauce begins to thicken add wings and cook on medium heat. Turn wings carefully to coat thoroughly with sauce. Garnish with nuts if desired. Grated sesame adds a good flavor. When scaling this recipe down for 15 wings make the full sauce recipe and only scale the batter part.

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