Deep Fried Duck Tongues
1 pound duck tongue, rinsed and dried
2 teaspoons soy sauce
1 teaspoon rice wine, such as sake or Shaoxing
1/2 teaspoon white pepper
Chili sauce or cayenne pepper, to taste
1/2 of egg white, beaten
1 tablespoon cornstarch
2 cups oil, for frying
-To prepare the marinade: Combine the soy sauce, rice wine, white pepper, and chili sauce in a bowl. Add the duck tongues and mix evenly. Leave them in the marinade for half an hour, turning occasionally.
-Remove the duck tongues from the mixture, but do not wipe dry. Add the egg white and the cornstarch to the duck tongues and mix evenly.
-Meanwhile, bring the oil to 350°F at the base of a wok. Gently slip the duck tongues into the oil, taking care not to splash the surface. Stir the tongues around slowly in the oil to prevent sticking.
-Deep-fry 1 to 2 minutes, until the tongues are golden-brown and crisp. Remove the tongues from the wok and let them blot briefly on a paper towel. (Depending on how much oil you want to use, cook the tongues in batches.) Serve while crisp and piping hot.