SZECHUAN CHICKEN LETTUCE WRAPS WITH SPICY MAYO (CACTUS CLUB COPYCAT)
Spice it up and make copycat Szechuan chicken lettuce wraps with spicy mayo from the comfort of your own home with this easy to follow recipe. Plus, it is healthier than the original!
Provided by Sam | Ahead of Thyme
Categories Appetizer
Time 40m
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.
- In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.
- In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.
- Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.
- Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.
- Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.
- Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.
- In a small bowl, mix mayonnaise, hot sauce, and lime juice together.
- Serve spicy mayo on the side or drizzle on top of chicken mixture.
Nutrition Facts : ServingSize 1 serving, Calories 571 calories, Sugar 12.6 g, Sodium 1506.5 mg, Fat 28.3 g, SaturatedFat 4.6 g, TransFat 0.2 g, Carbohydrate 56.7 g, Fiber 6.6 g, Protein 23.4 g, Cholesterol 84.7 mg
ALMOST-FAMOUS CHICKEN LETTUCE WRAPS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 23
Steps:
- Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
- Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
- Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul
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