Fiery Korean Chicken Lettuce Wraps (Printable)
Spicy marinated Korean chicken with crisp slaw in fresh lettuce cups
# What You’ll Need:
→ Chicken and Marinade
01 - 1 lb boneless skinless chicken thighs, cut into strips
02 - 3 tablespoons gochujang (Korean chili paste)
03 - 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
04 - 1 tablespoon sesame oil
05 - 2 tablespoons honey
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 tablespoon rice vinegar
→ Crunchy Slaw
09 - 2 cups napa cabbage, shredded
10 - 1 cup red cabbage, thinly sliced
11 - 1 medium carrot, julienned
12 - 4 radishes, thinly sliced
13 - 3 green onions, thinly sliced
14 - 2 tablespoons fresh cilantro, chopped
→ Slaw Dressing
15 - 2 tablespoons rice vinegar
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon honey
18 - 1 tablespoon sesame oil
19 - 1 teaspoon toasted sesame seeds
20 - Salt and pepper to taste
→ For Assembly
21 - 12 large butter or romaine lettuce leaves
22 - 1 tablespoon toasted sesame seeds
23 - 1 red chili, thinly sliced (optional garnish)
24 - Lime wedges (optional)
# Directions:
01 - In a mixing bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar until smooth. Add the chicken strips and toss thoroughly to ensure even coating. Allow to marinate for at least 15 minutes, or refrigerate up to 2 hours for more pronounced flavor.
02 - In a large bowl, combine the shredded napa cabbage, sliced red cabbage, julienned carrot, sliced radishes, green onions, and chopped cilantro. Toss gently to distribute the vegetables evenly.
03 - In a small bowl, whisk together the rice vinegar, lime juice, honey, sesame oil, and toasted sesame seeds. Season with salt and pepper to taste. Pour the dressing over the slaw and toss until well coated. Refrigerate until ready to serve.
04 - Heat a large nonstick skillet or grill pan over medium-high heat. Add the marinated chicken strips and cook for 7 to 9 minutes, stirring occasionally, until the chicken is deeply caramelized and cooked through to an internal temperature of 165°F. Remove from heat.
05 - Arrange the lettuce leaves on a platter. Fill each leaf with a generous portion of the cooked chicken, then top with the crunchy slaw. Garnish with toasted sesame seeds, thinly sliced red chili, and a squeeze of fresh lime juice as desired. Serve immediately while the chicken is still warm.
# Expert Suggestions:
01 -
- The contrast between the warm, caramelized chicken and the ice cold slaw is the kind of thing that makes you close your eyes while chewing.
- Everything comes together in under an hour, which means weeknight dinner never has to be boring again.
- Each wrap is a self contained explosion of heat, sweetness, and crunch that somehow feels light despite how satisfying it is.
02 -
- Do not rush the pan preheating because a cold pan means boiled chicken instead of that beautiful caramelized crust.
- Marinate the chicken for the full two hours if you can because the flavor transformation between 15 minutes and 2 hours is dramatic.
- Cut the chicken strips roughly the same width so they all finish cooking at the same time.
03 -
- Toast your sesame seeds in a dry pan for about two minutes until they smell nutty and turn slightly golden, because the raw ones from the bag taste like nothing.
- Pat the chicken dry before adding it to the marinade if it is wet from packaging, since excess moisture prevents proper browning.