SHANGHAI WING RECIPE

Sauce
• 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
Chicken
• 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

Instructions

Chicken
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
Sauce
8. In a small saucepan, combine water and cornstarch and whisk until dissolved
9. Add the rest of ingredients
10. Bring to boil, reduce heat and simmer 10 - 15 minutes.
11. Coat chicken with sauce

SHANGHAI WINGS RECIPE