Directions for: Crispy Tangerine Chili Chik'un Lettuce Wraps
Ingredients
Tangerine Chili Dipping Sauce1 clove garlic, minced
tsp chili flakes
tsp fresh ginger, grated
tsp tangerine zest
cup tangerine juice (approx. 2 tangerines)
cup rice vinegar
cup water
1 Tbsp soy sauce
4 Tbsp sugar
tsp sea salt
1 Tbsp sunflower oil, for frying
1 tsp cornstarch
1 tsp water
Shiitake Scallion Noodles100 g lo mein wheat noodles
tsp sea salt
2 cups shiitake mushrooms, sliced
3 green onions, thinly sliced
2 Tbsp sesame oil
cup water chestnuts (from a can, drained and rinsed), roughly chopped
1 tsp soy sauce
Crispy Chik'un1 pkg PC Blue Menu Meatless Chicken Strips or Yves Meatless Chicken Strips
cup rice flour
1 cup ginger ale or club soda
1 tsp sea salt
tsp paprika
2 cups sunflower oil, for frying
1 head Boston lettuce (for assembly)
Directions
Tangerine Chili Dipping Sauce1. In a small saucepan heated at medium-low, fry minced garlic, chili flakes and ginger in sunflower oil for 2 minutes until soft and fragrant. Be sure not to burn the garlic.
2. Whisk in tangerine zest, tangerine juice, rice vinegar, cup of water, soy sauce, sugar and sea salt, and bring heat back up to medium-high to bring the mixture to a boil.
3. Once boiling, continue to whisk the sauce frequently for 15 minutes until it reduces by about half.
4. In a small bowl whisk together cornstarch and water until the cornstarch is dissolved.
5. Whisk the cornstarch and water mixture into the sauce. Bring the heat down to medium low, but still bubbling. Continue whisking for another 3 minutes until thickened. Remove from the heat and set aside.
Shiitake Scallion Noodles1. Bring a large pot of water to a boil with teaspoon of sea salt. Once at a rolling boil, place the noodles in the pot and cook for 3 minutes stirring once or twice so the noodles dont stick together. Drain and set aside.
2. Heat a large frying pan to medium heat. Add 1 Tablespoon sesame oil and fry shiitake mushrooms, water chestnuts and most of the green onion including the white base (leaving some green from the top for a garnish) for 5 minutes.
3. Add soy sauce, 1 Tablespoon of sesame oil and noodles into the pan. Toss to coat evenly and fry for another 3-4 minutes.
4. Place a lid on this pan, remove from heat and set aside while you fry the chikun pieces.
Crispy Chik'un1. Heat frying oil in a deep saucepan over medium-high heat until it reaches 350F (180C) to 360F (182C). It should take about 8-10 minutes to get hot.
2. Only when the oil has reached its frying temperature should you mix the batter. In a mixing bowl, combine rice flour, ginger ale or soda, sea salt and paprika, and stir with a fork. Dont over mix as you want a lot of the carbonation to remain in the batter.
3. Separate the chikun pieces with your fingers and submerge them in the batter to coat. Fry about 4-5 pieces at a time depending on the size of your saucepan (dont over crowd) for 2-3 minutes until golden and crispy.
4. Remove the pieces from the oil using a slotted deep fryer spoon to allow the excess oil to drip off and set aside on top of paper towel. Continue this until all the pieces are fried.
5. Assembly: Remove the Boston lettuce leaves from the stem and delicately wash and pat dry. Assemble the wraps with the noodle mixture on the bottom, a couple of chikun strips on top and extra green onion for the garnish. Drizzle tangerine chili sauce on top or individually portion out the sauce for dipping.
See more: Appetizer, Asian, Chinese, Chinese New Year, Citrus, Main, Mushrooms, Vegan, Vegetables, Vegetarian