Several years ago, Chili’s Restaurant served Shanghai Wings, they have since taken them off the menu, so I’m really glad we have the recipe so we can enjoy these at home. They are a favorite meal for our whole family.

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 we 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. Once you get the whole breading process figured out this meal goes together fairly quickly so this can easily be a weeknight meal for the kids.

Don’t let the long list of ingredients scare you, the sauce and the nuggets go together easily.


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Shanghai Wings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 30 mins




  • 1 1/4 cups water
  • 1 tablespoon cornstarch
  • 3/4 cup brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1/4 teaspoon crush red pepper flakes


  • Oil for frying
  • 2 pounds boneless, skinless chicken breasts cut into large chunks
  • 1 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 egg
  • 1 cup milk



  1. Cut chicken into chunks and chill 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


  1. In a small saucepan, combine water and cornstarch and whisk until dissolved
  2. Add the rest of ingredients
  3. Bring to boil, reduce heat and simmer 10 – 15 minutes.
  4. Coat chicken with sauce
  • Prep Time: 15 mins
  • Cook Time: 15 mins


Our Menu Plan

Monday ~ Chicken Lo Mein and Rice

Tuesday ~ Chili and Corn Bread

Wednesday ~ Taco Bake and Spanish Rice

Thursday~ Nick’s Birthday Dinner – Shanghai Wings, Oriental Noodles

Friday ~  Appetizers and Baked Potato Bar

Saturday ~ Pork Fried Rice and Egg Rolls

Sunday ~ Chicken Tetrazzini {$5 Dollars recipe} and Homemade Bread

What’s on your menu this week?

Linking to…Menu Plan Monday, Mouthwatering Mondays, $5 Dinner Challenge, What’s on your PlateGooseberry Patch, Saturday Night Special



  1. These look amazing! The other night Neil randomly said he was craving wings, so I’m ziplisting this for next week!

    • I was actually thinking of you guys when I posted these…thought you would like them 🙂
      Thanks Jessica!

  2. WOW this sounds amazing! going to make this for dinner tonight! Was just wondering how many servings does this make? We are a family of 5 with 3 teen boys that all have BIG appitites.

    • Hi Kami, we also have 3 teenage boys, and 1 batch usually feeds us all, with the addition of a side or 2. Let us know what you think.
      Thanks for stopping by!

      • Well 2 years later and I finally made it… AMAZING!!! THANK YOU so much for sharing.. New family favorite.. I did double everything and there was no leftovers..

        • So excited you were able to give them a try. Seems like no matter how many we make, they are always gone.
          Thanks for stopping by, Kami!

    • The dip next to the Shanghai Wings in the sauce you make to coat them in. We also dip in Ranch Dressing sometimes.

  3. Heather king Reply

    Can the sauce be stored, if so, where and how long, etc…

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