MARINADE 1 tb Light soy sauce

1 tb Chinese rice wine

Or dry sherry 1/2 ts Ginger -- freshly grated

2 Egg whites -- beaten

COATING MIXTURE 2 tb Ground almonds

2 tb Rice flour

2 tb Cornstarch

1/2 tb Wheat flour

2 tb Sesame seeds

4 c Peanut oil for deep-frying

Chinese dip sauce (your favorite)

Cut each of the wings into 3 logical pieces, setting the wing tips aside for soup stock. Prepare the marinade and soak the wing pieces in this for 15 minutes. In the meantime, blend the coating mixture and heat the oil. Drain the marinade from the wings and dip each in the egg whites. Then derdge in the coating mixture. Deep fry at 360 degrees until each piece is golden brown, about 5 minutes. Serve hot with dip sauce Source: The Frugan Gourmet Cooks Three Ancient Cuisines China: Greece: Rome Recipe By : Chef Jeff Smith