Chicken Lettuce Wraps

By Seonkyoung Longest · 30 min

Ingredients

Instructions

1. Make the sweet chili sauce: simmer the sugar, water, vinegar and sambal in a saucepan, starting over medium-high heat and reducing to low once it boils, for 10 minutes. Remove from heat and let it cool completely.
2. Whisk the soy sauce, oyster sauce, fish sauce, Shaoxing wine and black pepper in a small bowl for the stir-fry sauce.
3. Heat frying oil to 350°F (175°C). Fry the glass noodles a couple at a time for 2 to 3 seconds, until they curl, puff and turn white. Drain on paper towels.
4. Heat a wok over high heat with the cooking oil, then stir-fry the garlic, ginger and onion for 1 minute until softened.
5. Add the ground chicken and break it up. Cook for 6 to 8 minutes, stirring often, until fully cooked and no liquid remains in the wok, cooking longer if needed.
6. Add the chopped water chestnuts and the stir-fry sauce, and toss together.
7. When the sauce is absorbed and the chicken has golden edges, stir in the chopped chili and green onions.
8. Take off the heat and stir in the sesame oil and sesame seeds.
9. Transfer to a plate, break the fried noodles into smaller pieces and scatter over the top. Serve with lettuce and sweet chili sauce.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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