- 1 1/3 cup flour
- 2 tbsp. cornstarch
- 1 1/3 cup water
- about 20-24 chicken drummettes
- white pepper
- five spice powder found in Chinese markets in small shakers next to white pepper
- vegetable oil for frying
- handful of fresh basil leaves.
Pour enough vegetable oil into a pot or wok so that it is about 2 inches deep. Heat over medium-high oil reaches 350°F.
Whisk flour, cornstarch, and water in small bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
Chicken will be fried twice. Work in small batches, about 6 pieces at a time. Fry for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside for a few minutes (they will need to be fried again), while you do the first fry on the next batch. When the next batch has fried for 8 minutes, remove, and return original batch to oil and cook for an additional 8 minutes. Chicken will be golden and crunchy. Set finished chicken aside. Repeat with remaining chicken. When chicken is completely done, sprinkle with salt, white pepper and five spice powder. If desired, add some basil to the oil and fry until crisp, less than 1 minute. Add to finished chicken.
Recipe adapted from Saveur