Ingredients

Method

In a large bowl, combine the chicken wings, soy sauce, oyster sauce, Chinese rice wine or dry sherry, minced garlic, five-spice powder, and ground white pepper. Mix well to coat the chicken wings evenly. Cover the bowl and let the wings marinate in the refrigerator for at least 2 hours or overnight.

Remove the marinated chicken wings from the refrigerator and let them come to room temperature. In a shallow dish, place the cornstarch. Coat each chicken wing evenly with the cornstarch, shaking off any excess.

Heat the vegetable oil in a deep frying pan or deep-fryer to 350°F (175°C). Carefully add the coated chicken wings to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken wings for 7-10 minutes, or until golden brown and cooked through. Remove the fried chicken wings from the oil and drain them on paper towels.

Serve the Chinese Fried Chicken Wings hot with your favorite dipping sauce.