Discard wing tips. Cut between joints. Remove the
smaller bone of the lower wing. Cut skin loose around
the small end and push skin and meat up to form
drumstick.
Marinate wings for 1 hour. Add egg white. Coat wings
evenly. (Using egg white to coat the wings will help
to seal the juice inside the meat. Hence the meat will
be juicier.
Dredge wings in cornstarch mixture. (Using cornstarch
and baking powder helps to make the outside layer
crisp.)
Deep-fry for 3 minutes. Drain. Let cool.
Deep-fry once again right before serving. (Deep-fry
the first time to cook the meat and seal the juice in
the meat. The second time to make the outside crisp.
Make sure the oil is very hot before you deep-fry for
the second time.)
SOURCE: Stella Chan's Secrets in the Art of Chinese
Cooking.
