Thursday, January 3, 2008

Like Chili's Shanghai Wings with Wasabi Ranch Dipping Sauce Recipe

Chili's Shanghai Wings with Wasabi Ranch Dipping Sauce - A friend sent me this in an email and it's wonderful!

2 chicken breast fillets
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper1/4 teaspoon paprika
1 egg
1 cup milk
4 to 8 cups vegetable oil (for deep fat 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:
1/2 cup Hidden Valley Ranch bottled salad dressing
2 tablespoons buttermilk
1 teaspoon prepared horseradish
1/2 teaspoon powdered wasabi

Slice each chicken breast into 6 pieces. Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk.

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

Preheat 4 to 8 cups of canola oil in a deep fat fryer to 375 degrees.

Ginger Citrus Sauce:
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.

Wasabi Ranch: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.

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

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

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