shanghai wings
Several years ago, Chili’s Restaurant served Shanghai Wings, they have since taken them off the menu, so I’m really glad I have the recipe so I can enjoy these at home. This is a great recipe to have on hand because it is so easy to change the sauce that is served with it. This is our go to recipe when I want to have plain chicken nuggets. The paprika and cayenne pepper in the coating has just enough kick to let you know it’s there without over powering the chicken. This can easily be a weeknight meal for the kids.
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yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Deep Fry
Ingredients For shanghai wings
- SAUCE
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1 1/4 cwater
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1 Tbspcornstarch
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3/4 cbrown sugar
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1/4 csoy sauce
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2 Tbspfresh ginger, grated
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1 tspgarlic, minced
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2 Tbspfresh lime juice
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1 Tbspfresh lemon juice
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1/4 tspcrush red pepper flakes
- CHICKEN
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peanut oil, for frying
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2 lbboneless, skinless chicken breasts cut into large chunks
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1 cflour
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2 tspsalt
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1/2 tsppepper
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1/4 tspcayenne pepper
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1/4 tsppaprika, sweet mild
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1 lgegg
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1 cmilk
How To Make shanghai wings
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1Chicken: Cut chicken into chunks and set aside while you are making the sauce.
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2Heat oil in large saucepan or skillet.
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3Combine dry ingredients and place in shallow bowl for dipping.
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4Combine egg and milk and place in shallow bowl for dipping.
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5Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture.
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6Fry chicken until golden brown.
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7Place on paper towel to drain.
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8Sauce: In a small saucepan, combine water and cornstarch and whisk until dissolved.
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9Add the rest of ingredients.
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10Bring to boil, reduce heat and simmer 10 - 15 minutes.
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11Coat chicken with sauce.
- 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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