1. Cut chicken wings into three pieces at the joint sections; discard tips. 2. In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings. 3. Marinate wings for several hours refrigerated. 4. Take wings out of the marinade and set marinade aside for use later in recipe. 5. Heat the vegetable oil in a large deep skillet. 6. Dredge wings in cornstarch, shaking off excess. 7. Add wings to the pan, but do not crowd. 8. Cook until golden, and remove from pan (Do in batches if necessary). 9. Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot. 10. Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes. 11. Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion. ---------------------------------------------------------------------------
Nutrition
Ingredients
