I love crunchy lettuce wraps! These are filled with crispy tangerine chili chik'un and a flavorful base of noodles and shitakes.
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.
Whisk in tangerine zest, tangerine juice, rice vinegar, 1/2 cup of water, low-sodium soy sauce/tamari, sugar, and sea salt and bring heat back up to medium-high to get the mixture to a boil.
Bring a large pot of water to a boil with 1/4 teaspoon of 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.
Heat a large frying pan over medium heat. Add 1 tablespoon of 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.
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.
Heat frying oil in a deep heavy-bottomed saucepan over medium-high heat with a deep frying thermometer attached, to 350°F to 360°F. It should take about 8 to 10 minutes to get hot.
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.
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.
Drizzle tangerine chili sauce over top or individually portion out the sauce for dipping.