| | Chinese | | Homemade Lettuce Wraps (print) | | Provided By: Katie | | Description: | | Ingredients | 3 pounds ground chicken
2 heaping spoons minced garlic
1/2 white onion, diced
ΒΌ cup hoisin sauce
4 tablespoons soy sauce
4 tablespoon rice wine vinegar
1/4 cup Bachan's Japanese Barbecue Sauce
1 tablespoon ginger
1 tablespoon Sriracha, optional
1/4 cup brown sugar
2 cans diced water chestnuts, I diced even more
1 small bunch green onions, thinly sliced
Rice vermicelli- the white crispies | | Directions | Cook ground chicken and drain. Add in diced white onion, saute a few min to soften. Add in hoisin, soy, rice wine vinegar, BBQ sauce, ginger, sriracha, brown sugar, water chestnuts. Simmer to absorb flavors. Add in diced green onion at the end.
In a separate pan, add in just a small amount of vegetable oil. I used a soft spot and did like an inch worth of oil. Get hot. Break or smash the rice vermicelli, add in small amounts to the hot oil. It is going to puff up like a Rice krispie in about 3 seconds. Pull out with a strainer and set on paper towels. Continue till you cook them all. | | Notes | | Not going to lie, last time I made this I was almost out of hoisin sauce and rice vinegar so I just did a little extra soy and extra Japanese barbecue sauce. I never really measure anyways. It's just kind of a "to taste preference" |
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