ASIAN CHICKEN LETTUCE WRAPS

Cooking Time: 10 min
Servings: 4
Preparation Time: 50 min

Backstory

This has to be one of my favorite Asian appetizer cuisines. I always have them when they are offered at Asian restaurants. The little wraps will definitely be a hit if you are entertaining a hungry crowd. All of these ingredients can be found at your local Asian market.

Ingredients

CHICKEN:
1 1/2 lbs. of skinless, boneless chicken breasts; diced
1 egg white
1 tablespoon cornstarch
1 tablespoon Chinese rice wine or cooking sherry
STIR FRY SAUCE:
2 tablespoons oyster sauce
1 tablespoon peking sauce
1 tablespoon low-sodium soy sauce
1 tablespoon Chinese rice wine or cooking sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
NOODLES:
2 bundles cellophane noodles
Peanut oil (for frying)
STIR FRY:
4 tablespoons peanut oil
3 cloves garlic; minced
4 scallions; 2 minced, 2 cut into 1-inch pieces
Kosher salt for taste
1/4 teaspoon sugar
1/2 pound shiitake mushrooms diced
Iceberg lettuce leaves, for serving

Directions

PREPARE THE CHICKEN:
Whisk the egg white, cornstarch and rice wine in a bowl.
Add the chicken to coat completely.
Cover and refrigerate at least 30 minutes.
MAKE THE STIR FRY:
Whisk 1/3 cup water, the oyster, peking and soy sauces, the rice wine and sesame oil in a bowl.
Whisk in the cornstarch until it is dissolved.
FRY THE NOODLES:
Pull the noodles apart into sections.
Heat 3/4 inches of peanut oil in a medium saucepan until cooking thermometer registers 380 degrees F.
Working in batches, press the noodles into the oil with a spatula until they puff; about 5 to 10 seconds.
Remove and 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 for 2 to 3 minutes.
Remove with a slotted spoon to a plate.
Add the remaining 2 tablespoons peanut oil to the skillet; when its just about to start smoking, stir in the garlic and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds.
Add the mushrooms and scallion pieces and stir-fry for 2 minutes.
Finally, add the stir-fry sauce and chicken and cook 1 minute.
SERVE:
Plate lettuce leaves separately on their own plate.
On a serving platter, plate the noodles with the stir fry sitting on top.
Guests can help themselves.