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.
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.
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 vegan chicken 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 vegan chicken 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 vegan chicken strips on top, and extra green onion as garnish.
Drizzle tangerine chili sauce over top or individually portion out the sauce for dipping.