I've come to really like lettuce wraps at some restaurants in town and although I have not been able to totally copy those versions, this one is pretty good. It's quick preparation and serves a nice meal for two or as an appetizer for more.
Ingredients:
- 2 chicken breasts or 4 - 5 thighs, boneless
- 1/3 cup Panko crumbs
- 1/3 cup flour
- 3/4 tsp salt
- 1/4 tsp chili
- pepper
- 1 egg
- 2 Tbsp oil for browning
sauce:
- 1/3 cup chili sauce
- 2 Tbsp Sambal Oelek sauce
- 2 Tbsp rice vinegar
- 2 Tbsp fresh grated ginger
- orange zest from 1 orange
- 1 Tbsp soy sauce
- 1 garlic clove, crushed
crunch, garnish additions, etc:
- 1/2 cup finely chopped roasted peanuts
- liberal sprinkle of toasted sesame seeds
- 3 Tbsp chopped green onion
- wonton strips*
- iceberg lettuce, cut in half through the stem and rinsed
Method:
- Chop chicken into popcorn sized pieces
- Mix crumbs, flour, salt, chili and pepper in plastic bag or shallow bowl. Add chicken to coat.
- In a small bowl, beat egg with fork, then coat the chicken in small batches, removing the pieces to a plate.
- Pour the leftover crumb mix over chicken pieces to coat again.
- Heat oil in non stick fry pan to medium heat, adding chicken to brown all sides.
- In the meantime, prepare sauce and add to chicken once it is golden brown and cooked through. Stir to heat.
- Just before serving, stir in peanuts, sesame seeds, green onion and arrange on serving platter, topped with wonton strips. Serve with lettuce leaves, to form wraps.
O thanks. On my blog you can see my lettuce. It's a red one. I like this recipe. I think I could use it also wit my lettuce?
ReplyDeleteYes, you can certainly use the red or also the butterhead lettuce. We like the extra crunch that the iceberg lettuce has.
DeleteDo you make deliveries?
DeleteThis sounds so delicious! I'm pinning the recipe to make it soon
ReplyDeleteThis looks really good. Munchies to eat while thoughtfully watching snow falling, hour after hour after hour.
ReplyDeleteWhat you might be missing for the taste you're aiming for is Vietnamese Fish Sauce, purchased in any big supermrket. You use very little, a tablespoon or so, and it makes a huge delicious "wow" umami flavour.
Sharon
Thank you for that fish sauce tip. I got some for another recipe and have had the bottle in my fridge, not knowing what else to do with it. I think I've shied away from it because of the name. =)
DeleteThat looks scrumptious!!! We love lettuce wraps - this recipe looks like a keeper!
ReplyDelete