I can honestly say, I have never been able to make chicken this crispy before. Even after it was shaken in the sauce...stored in the fridge, and cut up for lunch the next day, it was still breaded and delicious.
I highly suggest leftover chicken in a wrap the next day, it is sooooo good!
Little lettuce, some tomato...oh wait, that should be saved for another posting!
Take the time to double batter this chicken, it is well worth it. My fingers were ugly, swamp creature looking things by the time I was done, but that is why they invented soap and water, right?
We don't have a Chili's super close, so I am not sure if this item is even still on the menu, but I found it here and they say it's a Chili's copy cat, so in the grand internet tradition, I will just trust them.
1 1/4 Cups water
1 Tbsp corn starch
3/4 Cup dark brown sugar
2 Tbsp minced fresh ginger
2 Tbsp lime juice
1 Tbsp lemon juice
1/4 Tsp crushed red pepper flakes
1/2 Cup ranch dressing
2 Tbsp buttermilk
1 Tsp prepared horseradish
1/2 Tsp powdered wasabi
1 Drop green food coloring
1 Cup all purpose flour
2 Tsp salt
1/2 Tsp ground black pepper
1/4 Tsp cayenne pepper
1/4 Tsp paprika
1 Cup milk
2 Breast fillets
4-8 Cups vegetable oil
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
4. Preheat the oil to 375 degrees
5. 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.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.
8.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.
9. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick.
10. Remove the sauce from the heat and let it cool a bit.
11. Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering.
12. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl.
13. Cover and chill this until the wings are done.
14. Lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned.
15. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.
16. When all the chicken is fried, place the pieces into a covered container.17. 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.
Citrus Ginger Sauce
Boneless wings ingredients
Wasabi ranch dressing
Chicken tossed in the citrus ginger sauce
Wasabi Ranch sauce
This recipe was shared on: Robyn's View, Just us Four, The Best Blog Recipes, Esskunst, Anyonita's Nibbles, Thirty Handmade Days, Will Cook for Smiles, Mom's Test Kitchen, Dessert Now Dinner Later, Your Homebased Mom, Cooking with Curls, Future ExPat, and Livin the Mom Life