Shanghai Wings Recipe

• 2 boneless skinless chicken breasts (cut into small chunks)
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 egg
• 1 cup milk
• 4 cups vegetable oil (for frying)

Ginger-Citrus Sauce:

• 1 1/4 cups water
• 1 tablespoon corn starch
• 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 Ranch dressing
• 2 tablespoons buttermilk
• 1 teaspoon prepared horseradish
• 1/2 teaspoon powdered wasabi
• 1 drop green food coloring (optional)

1.  In a medium bowl combine flour, salt, black pepper, cayenne pepper and paprika. In another small bowl whisk together the egg and 1 cup of milk. Dip each chicken piece first into the egg mixture and then into the flour mixture. Repeat this process to that each chicken piece is double coated. Repeat until all of the chicken pieces are coated.
2. To prepare the Wasabi-ranch dressing. In a small bowl whisk together ranch dressing, buttermilk, horseradish, powdered wasabi, and green food coloring. Cover and chill until the wings are done.
3. To prepare the sauce–  Combine the cornstarch with 1 ¼ cups of cold water. Mix until dissolved. Pour the mixture into a medium saucepan. Add brown sugar, soy sauce, ginger, garlic, lime juice, lemon juice and crushed red pepper flakes. Bring the mixture to a boil over medium heat. When the sauce begins to bubble reduce the heat and simmer for 10-15 minutes or until thicken. Remove from heat and set aside.
4. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken pieces in batches for 5-6 minutes or until browned and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
5. Place chicken pieces into a large bowl and mix with the sauce. Serve with the prepared Wasabi-ranch dressing. 

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