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"slap your husband"boneless shanghai wings

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

Crispy breaded chicken breast topped with sweet and spicy ginger-citrus sauce. Served with spicy-cool wasabi-ranch dressing for dipping. By the way, you can find the dry, powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods.

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yield 2 to 4
cook time 45 Min
method Deep Fry

Ingredients For "slap your husband"boneless shanghai wings

  • GINGER-CITRUS SAUCE
  • 1 1/4 c
    water
  • 1 Tbsp
    cornstarch
  • 3/4 c
    dark brown sugar
  • 1/4 c
    soy sauce
  • 2 Tbsp
    minced fresh ginger
  • 1 tsp
    minced garlic
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    lemon juice
  • 1/4 tsp
    crushed red pepper flakes
  • WASABI-RANCH DRESSING
  • 1/2 c
    hidden valley ranch bottled salad dressing
  • 2 Tbsp
    buttermilk (or whole milk)
  • 1 tsp
    prepared horseradish
  • 1/2 tsp
    powdered wasabi
  • 1
    drop green food coloring
  • 1 c
    all-purpose flour
  • 2 tsp
    salt
  • 1/2 tsp
    ground black pepper
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    paprika
  • 1
    egg
  • 1 c
    milk
  • 2
    skinless chicken breast fillets
  • 6 to 10 c
    vegetable or canola oil

How To Make "slap your husband"boneless shanghai wings

  • 1
    Combine flour, salt, peppers and paprika in a medium bowl.
  • 2
    In another small bowl, whisk together egg and milk.
  • 3
    Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees F.
  • 4
    One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
  • 5
    When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
  • 6
    As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.
  • 7
    Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.
  • 8
    When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. 
  • 9
    When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.
  • 10
    When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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