Shanghai Wings


I have Pocket Change Gourmet to thank for this great little recipe.  I’m not sure why it’s called Shanghai Wings because you use Chicken Breasts, maybe it’s the way they slice the chicken.  Who knows!  It doesn’t really matter because this dish is YUM!  I served it over fried rice, but if you were having a party you could serve the chicken pieces on a platter with the sauce beside it in a bowl.  And even though it looks like a lot of steps, it’s really simple and quick to prepare.  And I had most of the ingredients already in my pantry, all I had to do was duck out and grab a couple of fresh limes.  A great weekend meal.

Shanghai Wings


  • 1 1/4 C Water
  • 1 Tbl Cornflour
  • 3/4 C Brown Sugar
  • 1/4 C Soy Sauce
  • 2 Tbl Fresh Ginger, minced
  • 1 tsp Garlic, minced
  • 2 tablespoons lime juice
  • 1 Tbl Lemon Juice
  • 1/4 tsp Crushed Chilli Flakes
  • Chicken
  • Oil for frying
  • 1kg Boneless, Skinless Chicken Breasts cut into large chunks
  • 1 C Plain Flour
  • 2 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Paprika
  • 1 Egg
  • 1 C 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.
  8. Sauce
  9. In a small saucepan, combine water and cornflour and whisk until dissolved.
  10. Add the rest of ingredients.
  11. Bring to boil, reduce heat and simmer 10 – 15 minutes.
  12. Coat chicken with sauce.

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