Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: cut each chicken wing at joints to make 3 pieces. discard wing tips or save for making chicken broth. mix egg, 2 tsp. vegetable oil, the soy sauce, sugar, and five spice powder; pour over chicken. cover and refrigerate 1 hour. add water to chicken. stir flour, cornstarch, and baking soda into chicken. heat vegetable oil (1 1/2 inches) in wok (we use a deep fryer) to 350 degrees. fry 4 or 5 chicken pieces at a time until light brown, turning 2 or 3 times, about 5 minutes; drain on paper towel. serve with sweet and sour sauce or hot mustard. 6 servings

Target recipe: mix together the garlic, chilli, lemonrind and coriander or parsley. generously season the chick thighs, then gently loosen the skin from the flesh. spoon the chilli mixture between the skin and the flesh, the stretch the skin back into place. heat a large non-stick skillet and cook the chicken thighs skin-side down for 20 minutes over medium heat, without turning, until the skin is crunchy and deep-golden and the flesh has cooked through. turn the chicken and squeeze over the lemon juice. cook for a further minute or so, then serve skinside up with plain rice and green vegetables.