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.
- 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
- 1 egg
- 2 Tbsp oil for browning
- 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
- 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.