The General Executive Chef Hung Huynhs Chinese Chicken Taco
Ingredients
- 1/2 Cup sweet chili sauce
- 4 1/2 Tablespoons soy sauce
- 5 1/2 Tablespoons fish sauce
- 2 Teaspoons Korean pepper (aleppo)
- 1 Spanish onion, chopped
- 1 red bell pepper, chopped
- 3/4 Pounds chicken breast, sliced and ground
- 2 1/2 Tablespoons corn starch
- 1 Tablespoon water
- 3 avocados
- 1 Teaspoon salt
- 1 Tablespoon extra-virgin olive oil
- Juice from 2 limes
- 12 Gyoza wraps, red label
- 1/2 head ocean gem lettuce cups, finely chopped
- 1 scallion, chopped
Instructions
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