ALMOND CHICKEN WINGS WITH PLUM ORANGE SAUCE

CHICKEN COATING:
2 1/2 lb chicken wings, separated
3/4 cup flour
1 egg, slightly beaten
1 tbsp milk
3/4 cup almonds, ground
1 cup white bread crumbs
2 tsp salt
2 tsp orange rind, grated
PLUM ORANGE SAUCE:
3/4 cup plum sauce
1/4 cup orange sauce
1 tsp cornstarch
TO FRY:
oil for deep frying

TO COAT CHICKEN:
Toss wings in flour. Shake off excess flour.

In a bowl combine egg and milk. Set aside.

In a bowl combine almonds, bread crumbs, salt, and orange rind. Set aside.

Dip chicken into egg mixture then in almond mixture refrigerate coated chicken for 1/2 hour.

PLUM ORANGE SAUCE:
In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside.

TO FRY CHICKEN:
Heat oil in frypan or wok to 375F.

Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel.

Serve with Plum Orange Sauce.