Szechuan Chicken Lettuce Wraps Pressure Cooker Recipe
Deliciously crispy, tender chicken strips coated in a flavorful panko crust and simmered quickly in a pressure cooker with a sweet and spicy Szechuan glaze. Wrapped in fresh iceberg lettuce and topped with crunchy peanuts and a cooling spicy yogurt sauce for a perfect balance of heat and freshness.
Ingredients
Main ingredients
- 2 Chicken breasts cut into small strips
- 1 Egg
- ⅛ cup Water splash for coating
- ½ cup Panko crumbs
- To taste Flour mixed with panko for fluffiness
- To taste Baking soda mixed with panko for fluffiness
- ½ teaspoon Freshly ground black pepper
- To taste Sweet chili sauce for glaze
- To taste Soy sauce for glaze
- Splash Rice wine vinegar for sauce zing
- Drizzle Sesame oil
- To taste Toasted sesame seeds for sprinkling
- 1 cup Plain yogurt mixed with Chinese five spice and Szechuan chili oil
- To taste Chinese five spice mixed with yogurt
- To taste Szechuan chili pepper oil mixed with yogurt
- To taste Fresh lime wedges
- To taste Cilantro fresh for topping
- To taste Crunchy peanuts for topping
- To taste Chow mein noodles for topping
Instructions
Instructions
- Whisk 1 egg and ⅛ cup water together in a bowl to make a smooth sauce.
- In another bowl, mix panko crumbs, flour, baking soda, and black pepper until combined for coating the chicken.
- Dip chicken strips into the egg mixture, then coat them thoroughly with the crumb blend.
- Turn on pressure cooker in sauté mode and heat oil until shimmering hot.
- Fry chicken strips in batches until golden brown and crispy.
- In a small bowl, mix sweet chili sauce and soy sauce together for the glaze.
- Toss crispy chicken in the sauce mix until coated nicely.
Notes
Serve wrapped in iceberg lettuce halves, topped with cilantro, peanuts, chow mein noodles, and a side of spicy yogurt sauce for dipping. Use sauté mode to re-crisp leftovers; avoid microwaving to keep coating crispy. Can freeze chicken strips separately for up to 3 months.