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Shanghai Wings

A healthy alternative to frying, these Shanghai Wings have a little zip, but not too much heat. Recipe from

  • Total Time: 26 minutes




  • 2 pounds boneless, skinless chicken breasts, cut into bite sized pieces
  • Cookwell Fry Plus for frying
  • 1/2 cup whole wheat flour
  • 2 tablespoons cornstarch
  • 1 cup Panko
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1 egg


  • 1 1/4 cups orange juice
  • 1 tablespoon cornstarch
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1/4 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

  • Prep Time: 20 minutes
  • Cook Time: 6 minutes

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