8 chicken drumsticks, skinned
4 tbsp. soy sauce
1 tbsp. Mirin (or dry sherry)
1 tsp. sugar
2 tsp. tarragon
1/2 tbsp. ginger root, fresh, peeled and minced
1 egg
1 tbsp. cornstarch
3 tbsp. flour
Vegetable oil for deep frying

In a bowl, combine soy sauce, wine, sugar, spice and ginger. Put in the chicken; cover and marinate in the refrigerator for 30 minutes.

In a small bowl, beat egg and measure out 1/2 into another bowl containing cornstarch and flour. Blend and refrigerate for 20 minutes. Brush chicken with egg mixture.

In a deep frying pan, put in oil halfway up the side and heat to 325 degrees. Fry chicken about 7 minutes or until browned and cooked through. Remove and drain on a paper towel. Serve as an appetizer.