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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This recipe is from my late grandmother, who passed it down to my mother. And since my mother eyes the ingredients, I never quite got the exact amounts that would make it as perfect as my mother's. Used to make this all the time in college in large batches, reheating it in a toaster oven and serving it with a salad or white rice for a quick dinner during the week. Should've written down the amounts I had put in, but never got around to it - please post the amounts that work for you. I used to add MSG (labeled Accent), but stopped using it - didn't see a difference in taste. Time includes marinading time Ingredients:
15 chicken wings, cut halfway separating them into mini wings & drumettes |
1 tablespoon tapioca starch |
4 -5 tablespoons rice flour |
1 dash ground black pepper |
1 dash salt |
1 stalk green onion, diced (optional) |
1 dash of accent aka msg (optional) |
1 dash sugar |
1 -2 tablespoon water |
1 -2 cup vegetable oil or 1 -2 cup olive oil |
Directions:
1. If possible, marinate chicken in salt, sugar, green onion, pepper overnight. 2. In a bowl mix tapioca starch, rice flour, water, green onion and sugar. 3. Add chicken to the mix so that it coats the chicken. 4. In a pan, add oil to deep fry the chicken over medium heat. 5. Fry chicken until a light golden brown - flip over. 6. Place finished chicken on plate with paper towel to soak the oil. |
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