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the first time i tried san francisco's  san tung 's dry fried chicken wings, i was stunned in pure amazement. i am a traditional buffalo wing type of girl and don't typically do the sweet glazes (which is funny since I have a serious sweet tooth). but, when i tried this crunchy, glazy, sweet & spicy wing, i was in heaven...yes, these will be added to my list of things to eat on my last days on earth. when you go to san tung, you have to expect major delays to find a seat since everyone comes here for these tasty morsels and the other delicious chinese food they serve up. you can tell when a place is good when it gets over 2000 yelp reviews and hold a solid 4 of 5 stars. the internet is a great resource when you have a craving, but it's other bloggers who can make something from scratch to replicate one-of-a-kind recipe that really amazes me. DRY FRIED CHICKEN posted on melonoat on december 27, 2010 WINGS 3 qt vegetable oil 2 c cornstarch, divided 1 1/2 ...

let's be truthful...frying anything makes them that much more tempting. so, give into your guilty pleasure to these super easy filipino treats. they're great at bbq's and warm with ice cream. FILIPINO TURON (FRIED BANANA) posted on nibbledish by lealea halved or quartered saba bananas 1 package of spring roll wrappers (found in the freezer aisle) 1/2 c brown sugar 1/2 c white sugar water 2 c canola oil peel and separate wrappers, set aside. mix sugars in bowl, set aside. depending on the size of banana, half or quarter them. then, dip or place under running water. then roll the banana in the sugar mix. wrap in spring roll wrapper and seal with water. deep fry until golden brown. you can place on paper towel to absorb some of the excess oil, but don't leave too long because the caramelized sugar will stick to the paper.