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crispy tangerine chili chik’un lettuce wraps

This week marks Chinese New Year or Lunar New Year and we couldn’t be more excited to celebrate with food! Unlike most holiday feasts, it’s not just about indulging; it’s also about eating food that brings good fortune. Many of the foods served at a Chinese New Year gathering are rich in symbolism and meaning, but far from vegan and vegetarian friendly. So we were inspired to bring the meatless eaters good luck too by creating a dish with many of the symbolic foods rolled into one bite. Tangerines represent wealth and good luck, lettuce represents fortune, and eating long noodles will bring health and long life.

 

crispy tangerine chili chik'un lettuce wraps_hot for food
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Print Recipe

crispy tangerine chili chik'un lettuce wraps

i love crunchy lettuce wraps, and these ones have a crispy tangerine chili chik'un and a flavorful base of noodles and shitakes.

Course Appetizer, Main Course
Cuisine Chinese
Keyword asian, chili, lettuce wraps, sauces, tangerine, vegan chicken
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 entree servings or 4 appetizer servings
Author Lauren Toyota

Ingredients

tangerine chili dipping sauce

  • 1 garlic clove, minced
  • 1/2 tsp chili flakes
  • 1/2 tsp fresh grated ginger
  • 1/4 tsp tangerine zest
  • 1/2 C tangerine juice (about 2 tangerines)
  • 1/4 C rice vinegar
  • 1/2 C water
  • 1 tbsp low-sodium soy sauce or tamari
  • 4 tbsp sugar
  • 1/2 tsp sea salt
  • 1 tbsp vegetable oil, for frying
  • 1 1/2 tsp cornstarch
  • 1 1/2 tsp water

shitake scallion noodles

  • 100 g lo mein wheat noodles
  • 1/4 tsp sea salt
  • 2 C sliced shitake mushrooms
  • 3 green onions, thinly sliced
  • 2 tbsp sesame oil
  • 1/2 C roughly chopped water chestnuts (from a can, drained & rinsed)
  • 1 tsp low-sodium soy sauce or tamari

crispy chik’un

  • 1 1/2 C meatless chicken strips or pieces (unbreaded), thawed, if from frozen
  • 1/2  C rice flour
  • 1 C ginger ale or club soda
  • 1 tsp sea salt
  • 1/2 tsp paprika
  • 2 C vegetable oil, for frying

extras

  • 1 head boston lettuce

Instructions

  1. To make the sauce, heat a saucepan over medium-low, and fry minced garlic, chili flakes, and ginger in oil for 2 minutes until soft and fragrant. Be sure not to burn the garlic.

  2. Whisk in tangerine zest, tangerine juice, rice vinegar, 1/2 cup of water, soy sauce/tamari, sugar, and sea salt and bring heat back up to medium-high to get 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. 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.
  5. Bring a large pot of water to a boil with 1/4 tsp sea salt. Once at a rolling boil place the noodles in the pot and cook for 3 minutes or until al dente, stirring once or twice so the noodles don’t stick together. Drain, but do not rinse, and set aside.

  6. Heat a large frying pan over medium heat. Add 1 tbsp sesame oil and fry shitake mushrooms, water chestnuts, and most of the green onion including the white parts (leaving some green from the top for a garnish) for 5 minutes.

  7. Add in soy sauce/tamari, another tablespoon of sesame oil, and noodles into the pan. Toss to coat evenly and fry for another 3 to 4 minutes. Place a lid on this pan, remove from the heat, and set aside while you fry the chik’un pieces.

  8. Heat frying oil in a deep heavy-bottomed saucepan over medium-high heat with a deep frying thermometer attached, to 350°F-360°F. It should take about 8 to 10 minutes to get hot.

  9. 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. Don’t over mix as you want a lot of the carbonation to remain in the batter.
  10. Separate the chik’un pieces with your fingers and submerge them in the batter to coat. Fry about 4 to 5 pieces at a time depending on the size of your saucepan (don’t over crowd) for 2 to 3 minutes until golden and crispy.

  11. 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.
  12. Remove the boston lettuce leaves from the stem and delicately wash and pat dry.
  13. Assemble the wraps with the noodle mixture on the bottom, a couple of crispy chik’un strips on top, and extra green onion as garnish.

  14. Drizzle tangerine chili sauce over top or individually portion out the sauce for dipping.

1 comment

  • Jodie Lynn 3 years ago

    Next food video needs to be lettuce wraps!! 2-3 kinds! Totally need some fun vegan/gluten free options for my recipe book!! 🙂

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