Chili's® Boneless Shanghai Wings
Ginger-citrus sauce
1-1/4 Cups water
1 Tablespoon corn starch
3/4 Cup dark brown sugar
1/4 Cup soy sauce
2 Tablespoons minced fresh ginger
1 Teaspoon minced garlic
2 Tablespoons lime juice
1 Tablespoon lemon juice
1/4 Teaspoon crushed red pepper flakes
Wasabi-ranch dressing
1/2 Cup Hidden Valley Ranch bottled salad dressing
2 Tablespoons buttermilk (or whole milk)
1 Teaspoon prepared horseradish
1/2 Teaspoon powdered wasabi
1 Drop green food coloring
Breading blend
1 Cup all-purpose flour
2 Teaspoons salt
1/2 Teaspoon ground black pepper
1/4 Teaspoon cayenne pepper
1/4 Teaspoon paprika
1 egg
1 Cup milk
2 chicken breast fillets, sliced into 6 pieces per breast
vegetable oil (as required by fryer)
Breading blend:
Combine flour, salt, peppers and paprika in a medium bowl. Set aside.
In a small bowl, whisk together egg and milk.
Preheat vegetable oil in a deep fryer to 375 degrees.
Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat to double coat each piece of chicken. After chicken pieces have been breaded, chill for 15 minutes. After chicken has chilled fry for 5 to 6 minutes until brown. Drain fried chicken pieces on paper towels
Place drained chicken pieces into a covered container with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover container. Shake gently until chicken pieces are coated with sauce. Place chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.
Ginger-Citrus Sauce
Dissolve corn starch in the water. Pour the water into a medium saucepan along with the remaining ingredients for the sauce.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 cool.
Wasabi-Ranch Dressing
Mix together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill until ready to serve.
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