Crispy Chicken Wings

Cut each chicken wing at joints to make 3 pieces.

Discard wing.

Mix egg , 2 tsp.

Vegetable oil , the soy sauce , sugar , and five spice powder.

Pour over chicken.

Cover and refrigerate 1 hour.

Add water to chicken.

Stir flour , cornstarch , and baking soda into chicken.

Heat vegetable oil in wok to 350 degrees.

Fry 4 or 5 chicken pieces at a time until light brown , turning 2 or 3 times , about 5 minutes.

Drain on paper towel.

Serve with sweet and sour sauce or hot mustard.

6 servings.

chicken wings, egg, vegetable oil, soy sauce, sugar, five-spice powder, water, flour, cornstarch, baking soda