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Mandarin Chicken #2

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      Title: MANDARIN CHICKEN #2
 Categories: Chinese, Chicken, Wings
      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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