Szechuan Chicken Lettuce Wraps with Spicy Mayo (Cactus Club Copycat)

Step 1

Preheat oven to 400 degrees F. Line a cooking pan with foil and spray or brush with cooking oil.

Step 2

In a medium skillet, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 2-3 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to slightly turn a golden colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.

Step 3

In a small bowl, beat the egg and mayonnaise together. Pour mixture into a shallow dish and set aside. Place flour into another shallow dish and set aside.

Step 4

Fully coat each chicken strip with flour, then with egg, and lastly with the panko breadcrumb mixture.

Step 5

Place the coated chicken strips onto your cooking tray and bake for 20-25 minutes, until the chicken is golden brown and no longer pink inside.

Step 6

Place chicken strips into a large bowl and add chow mein noodles, green onions, cilantro, peanuts, and sweet chili sauce. Toss to coat.

Step 7

Transfer chicken mixture into serving dish and sprinkle with sesame seeds. Add lime wedges.

Step 8

In a small bowl, mix mayonnaise, hot sauce, and lime juice together.

Step 9

Serve spicy mayo on the side or drizzle on top of chicken mixture.