"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
4 lb chicken wing drumettes 2 teaspoons salt 1 cup flour vegetable oil 1 Hawaiian red pepper 1/3 cup sugar 1/2 cup shoyu 1 teaspoon Mirin 1/2 cup chopped green onions 1/4 teaspoon minced ginger root 1 clove garlic, minced
Thaw chicken; drain well. Sprinkle with salt; dredge in flour. Heat oil to 40 degrees F. Cut pepper into halves. Combine sugar, shoyu, mirin, green onions, ginger, garlic, and pepper. Fry chicken until golden brown in hot oil. Immediately dip into shoyu mixture; remove and drain.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.