1 head iceberg lettuce, cut in half through the stem
1 small bunch fresh cilantro
¼ cup peanuts, lightly toasted
1 cup Farkay chow mein noodles
Fresh lime wedges
Instructions
Preheat oven to 425 degrees. In a medium bowl, mix together panko crumbs, flour, baking soda and black pepper. In a separate bowl, lightly whisk the egg and water together. Line a large baking sheet with parchment paper. Toss sliced chicken flour mixture, followed by the egg mixture and then dredge each strip back in the flour mixture. Lay strips on the baking sheet and bake for 15-20 minutes, until lightly golden.
In a small bowl, mix all yogurt sauce ingredients together. Set aside.
In a large bowl, mix together the chili sauce, soy sauce, rice wine vinegar and sesame oil. Add the cooked chicken strips and toss to coat. Sprinkle with sesame seeds.
Cut the head of iceberg lettuce in half laterally, through the stem. Rinse each half well and serve the wedge of lettuce alongside the chicken strips, fresh cilantro, chow mein noodles, lime wedges and peanuts. Use the leaves of lettuce to form little chicken wraps with the rest of the fixings as you eat.
Recipe by Port and Fin at https://portandfin.com/szechuan-chicken-lettuce-wraps/