Description
A healthy alternative to frying, these Shanghai Wings have a little zip, but not too much heat. Recipe from PocketChangeGourmet.com
Ingredients
Scale
Chicken
- 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
Sauce
- 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
Instructions
- Combine all ingredients for the sauce in a small saucepan and slowly bring to a simmer
- Place flour in a pan with salt, pepper, cayenne, paprika and cornstarch
- Whisk egg in a bowl
- Place Panko on a clean plate or bowl
- Heat oil in a frying pan over medium heat to 325-350 degrees
- Dip chicken in seasoned flour, then egg, Panko and into hot oil, repeat for all chicken
- Cook chicken for 4-6 minutes, depending on the size of chicken pieces, until golden brown
- Drain on paper towels, serve immediately with sauce
Notes
Using cornstarch while frying helps food from becoming saturated in oil
- Prep Time: 20 minutes
- Cook Time: 6 minutes