Chinese Recipe : Sweet and Sour Chicken Wing

Combine the sauce ingredients in a saucepan and simmer 15-20 minutes, stirring occasionally.

Clean and wash the chicken drumettes and lay out on wax paper or paper towels. Sprinkle with salt and garlic powder. Allow to dry for 15-30 minutes.

Place 1/2 cup cornstarch in a plastic or paper bag. Add a few pieces of chicken at a time, and shake the bag until the pieces are well coated. Repeat until all pieces are coated.

Dip the coated pieces of chicken in a beaten egg mixture and fry in peanut oil (very hot) until brown.

When the chicken is browned, place in a baking dish. Pour half of the sauce over the chicken and bake for 1/2 hour at 350 degrees Fahrenheit.

Turn chicken and add the remaining sauce. Bake for an additional half hour.

Remove from oven and sprinkle with sesame seeds and bake for 5 more minutes.