3 lbs. chicken wings
1 tbsp. soy sauce
1 tbsp. dry sherry
1/2 tsp. Chinese five-spice
1 clove garlic, crushed
1 quarter size slice fresh ginger, crushed
Salad oil
2 eggs, lightly beaten
Cornstarch
Sweet and pungent sauce (below)

Cut chicken wings in sections. In a bowl combine soy, sherry, five spice, garlic and ginger. Add chicken and stir to coat. Cover and refrigerate one hour.

In a wide frying pan or wok, pour oil to the depth of 1 1/2 inches and heat to 350 degrees. Drain chicken and discard marinade. Dip each piece of chicken in beaten egg, then dredge in cornstarch; shake off excess.

Place chicken in hot oil and fry, turning as needed until crust is golden brown and meat no longer pink (5-6 minutes). Remove with slotted spoon and drain on paper towels. Keep warm in 200 degree oven until all wings are cooked. Serve hot with sweet and pungent sauce.

SWEET AND PUNGENT SAUCE:

3/4 c. water
1/2 c. sugar
1/2 c. vinegar
2 tbsp. catsup
1 tbsp. soy sauce
1/2 c. shredded mixed sweet pickles
1/4 tsp. sesame oil
2 tbsp. cornstarch
2 tbsp. water

In a small pan, combine 3/4 cup water, sugar, vinegar, catsup and soy sauce until sugar is all dissolved. Add pickles and sesame oil. Blend cornstarch and water. Add to pan to cook, stirring until sauce bubbles and thickens. Serve hot. Makes 1 1/2 cups.