"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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