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Shanghai Wings

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Serves 8 to 10
15 Min
20 Min
Deep Fry



  • 1 1/4 c
  • 1 Tbsp
  • 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

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

How to Make Shanghai Wings


  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.

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