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1
Using a sharp knife, loosen the skin, meat and cartilage from the narrow end of each chicken wing.
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2
Pull the meat back over the meatier end, turning the skin inside out and exposing the meat on the inside so wing looks like a lollipop.
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3
In a bowl combine the marinade ingredients, add the chicken and let stand for 20 minutes.
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4
Heat the tablespoon of corn oil in a medium saucepan and toss in the garlic and vegetables.
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5
Stir fry with a wooden spoon for 2 minutes, then turn off the heat.
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6
Discard the garlic.
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7
Combine the sauce ingredients and stir into the saucepan mixture.
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8
Place the saucepan near the stove, to be cooked later.
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9
In a bowl mix the batter ingredients until smooth.
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10
Heat the 2 cups of oil in a wok to about 325F While the oil is heating, remove 1 tablespoon of warm oil from the wok and stir it into the batter.
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11
Dip each wing into the batter and deep fry as many pieces as will float freely until golden brown, crisp and cooked, about 5 or 6 minutes.
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12
Turn once or twice while frying so the pieces fry evenly.
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13
Remove and drain.
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14
The chicken can be kept warm on a rack over a shallow baking pan in a 180 degrees F. oven.
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15
Continue the procedure until all the chicken is fried.
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16
When the chicken is almost finished frying, restir the sauce to dissolve the cornstarch.
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17
Place saucepan over medium heat and, while stirring, boil until the sauce thickens and becomes clear.
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18
Stir in the fruit and turn off the heat.
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19
Place the chicken on a large serving dish.
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20
Pour the sauce with the vegetables and fruit over it, and serve immediately.
