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.

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