Shanghai Wings
Prep time
Cook time
Total time
A healthy alternative to frying, these Shanghai Wings have a little zip, but not too much heat. Recipe from
  • 2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
  • Cookwell Fry Plus for frying
  • ½ cup whole wheat flour
  • 2 tablespoons cornstarch
  • 1 cup Panko
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • 1 egg
  • 1¼ cups orange juice
  • 1 tablespoon cornstarch
  • ½ cup brown sugar
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • ¼ teaspoon crushed red pepper flakes
  1. Combine all ingredients for the sauce in a small saucepan and slowly bring to a simmer
  2. Place flour in a pan with salt, pepper, cayenne, paprika and cornstarch
  3. Whisk egg in a bowl
  4. Place Panko on a clean plate or bowl
  5. Heat oil in a frying pan over medium heat to 325-350 degrees
  6. Dip chicken in seasoned flour, then egg, Panko and into hot oil, repeat for all chicken
  7. Cook chicken for 4-6 minutes, depending on the size of chicken pieces, until golden brown
  8. Drain on paper towels, serve immediately with sauce
Using cornstarch while frying helps food from becoming saturated in oil
Recipe by Pocket Change Gourmet at