Name: Umami Punch Chicken Lettuce Wraps
Prep time: 10 min
Cook time: PT-476121H44M12S
Total time: 15 min
Ingredients: 1 lb boneless skinless chicken thighs, cut into cubes; 1 cup panko (regular, rice or pork); 1 cup all-purpose flour; 2 tablespoons Jet Tila Umami Punch blend; 2 eggs, lightly beaten; vegetable oil for frying; Crisp lettuce leaves, like red leaf or bib, trimmed into handheld size; Kimchi; Red pepper, sliced; Lime; Chili Sauce; Green onions

Ingredients

Scale

1 lb boneless skinless chicken thighs, cut into cubes
1 cup panko (regular, rice or pork)
1 cup all-purpose flour
2 tablespoons Jet Tila Umami Punch blend
2 eggs, lightly beaten
vegetable oil for frying
Crisp lettuce leaves, like red leaf or bib, trimmed into handheld size
Kimchi
Red pepper, sliced
Lime
Chili Sauce
Green onions

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Instructions

In a medium bowl add the panko and spice blend and whisk to combine. In another medium bowl add the eggs and whisk. In a third bowl add the flour.
Add the cubed chicken to the flour mixture and toss to coat. Dip into the egg mixture and then into the panko, coating all sides. Set on a parchment lined baking sheet until you have dredged all of the chicken.
Heat a large walk or skillet over medium-high heat and add the oil. Quickly fry the tofu until golden brown on all sides and remove to a paper towel lined baking sheet.
Assemble the lettuce wraps by placing a few pieces of crispy chicken, kimchi, red pepper, green onions, chili sauce and top with a squeeze of lime and serve immediately.