Shanghai Wings

Raven Higheagle

By
@ravenhigheagle

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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Rating:

Comments:

Serves:

Serves 8 to 10

Prep:

15 Min

Cook:

20 Min

Method:

Deep Fry

Ingredients

SAUCE

1 1/4 c
water
1 Tbsp
cornstarch
3/4 c
brown sugar
1/4 c
soy sauce
2 Tbsp
fresh ginger, grated
1 tsp
garlic, minced
2 Tbsp
fresh lime juice
1 Tbsp
fresh lemon juice
1/4 tsp
crush red pepper flakes

CHICKEN

peanut oil, for frying
2 lb
boneless, skinless chicken breasts cut into large chunks
1 c
flour
2 tsp
salt
1/2 tsp
pepper
1/4 tsp
cayenne pepper
1/4 tsp
paprika, sweet mild
1 large
egg
1 c
milk

Directions Step-By-Step

1
Chicken:
Cut chicken into chunks and set aside while you are making the sauce.
2
Heat oil in large saucepan or skillet.
3
Combine dry ingredients and place in shallow bowl for dipping.
4
Combine egg and milk and place in shallow bowl for dipping.
5
Dip chicken chunks into flour mixture, then into egg mixture, and back into flour mixture.
6
Fry chicken until golden brown.
7
Place on paper towel to drain.
8
Sauce:
In a small saucepan, combine water and cornstarch and whisk until dissolved.
9
Add the rest of ingredients.
10
Bring to boil, reduce heat and simmer 10 - 15 minutes.
11
Coat chicken with sauce.