1 1/2 pounds chicken wings, cut in half and tips removed
2 tablespoons all purpose flour
1/4 cup cornstarch
3/4 teaspoon salt, optional
2 tablespoons sugar
1 1/2 teaspoons sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 tablespoons soy sauce
1/2 cup peanut oil, for frying
Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.
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