"Slap Your Husband"Boneless Shanghai Wings

Melanie Campbell


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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2 to 4
45 Min
Deep Fry



1 1/4 c
1 Tbsp
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


1/2 c
hidden valley ranch bottled salad dressing
2 Tbsp
buttermilk (or whole milk)
1 tsp
prepared horseradish
1/2 tsp
powdered wasabi
drop green food coloring
1 c
all-purpose flour
2 tsp
1/2 tsp
ground black pepper
1/4 tsp
cayenne pepper
1/4 tsp
1 c
skinless chicken breast fillets
6 to 10 c
vegetable or canola oil


1Combine flour, salt, peppers and paprika in a medium bowl.
2In another small bowl, whisk together egg and milk.
3Slice 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.
4One 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.
5When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6As 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.
7Make 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.
8When 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. 
9When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.
10When 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.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy