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Chili's Boneless Shanghai Wings copycat recipe by Todd Wilbur
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Chili's Boneless Shanghai Wings


Score: 4.80. Votes: 5
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Menu Description: "Crispy breaded chicken breast topped with sweet and spicy ginger-citrus sauce. Served with spicy-cool wasabi-ranch dressing for dipping."

So you're into boneless wings but you need a break from the traditional cayenne flavor of the Buffalo style. If fresh ginger-laced sweet-and-sour sauce sounds seducing, here is a variation worth snacking on. Along with the secret sauce recipe here is an easy way to fabricate a carbon copy of Chili's great wasabi-ranch dipping sauce just by adding a few ingredients to Hidden Valley Ranch dressing. I suggest adding one drop of green food coloring to the sauce to give it the same green tint of the original. The wasabi powder won't add much color, so this is the trick. You can find the dry powdered form of wasabi horseradish in the supermarket aisle with the other Asian foods.

Check out my other recipes for Chili's famous dishes here

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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Ginger-Citrus Sauce
  • 1 1/4 cups water
  • 1 tablespoon cornstarch
  • 3/4 cup dark brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons lime juice
  • 1 tablespoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes
Wasabi-Ranch Dressing
  • 1/2 cup Hidden Valley Ranch bottled salad dressing
  • 2 tablespoons buttermilk (or whole milk)
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon powdered wasabi
  • 1 drop green food coloring
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  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon paprika
  • 1 large egg
  • 1 cup milk
  • 2 skinless chicken breast fillets
  • 6 to 10 cups vegetable or canola oil
  • Do This
    • Restaurant/Brand
      Chili's
    • Instructions

      1. Combine flour, salt, peppers and paprika in a medium bowl.

      2. In another small bowl, whisk together egg and milk.

      3. Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees F.

      4. Working with one or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

      5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

      6. As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

      7. Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

      8. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there. 

      9. When the chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

      10. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

      Serves 2 to 4 as an appetizer.

Reviews
Average rating:

Score: 4.80. Votes: 5
Rating of votes (5)
5
 
 
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Cindy
Jun 13, 2009, 22:00

My sons loves these in the restaurant, so I was very curious about making these at home. They came out tasting just like Chili's and I had one very happy son! I have made them at least 5 times already.

Manda
Jan 10, 2007, 22:00

These are great! They really taste like Chili's! I was skeptical that they would turn out tasting like Chili's - and yet they did! Yummm.....

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