Fiery Korean Chicken Lettuce Wraps (Printable)
Spicy Korean chicken in crisp lettuce with tangy crunchy slaw — bold, fresh, and quick to prepare.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken thighs, cut into strips
02 - 3 tbsp gochujang (Korean chili paste)
03 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
04 - 1 tbsp sesame oil
05 - 2 tbsp honey
06 - 3 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1 tbsp 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 tbsp fresh cilantro, chopped
→ Slaw Dressing
15 - 2 tbsp rice vinegar
16 - 1 tbsp lime juice
17 - 1 tbsp honey
18 - 1 tbsp sesame oil
19 - 1 tsp toasted sesame seeds
20 - Salt and pepper to taste
→ To Assemble
21 - 12 large butter or romaine lettuce leaves
22 - 1 tbsp toasted sesame seeds
23 - 1 red chili, thinly sliced (optional, for garnish)
24 - Lime wedges (optional)
# How-To:
01 - In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar until smooth. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator for deeper flavor penetration.
02 - In a large bowl, combine 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 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 to coat thoroughly. 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 caramelized on the outside and cooked through to an internal temperature of 165°F. Remove from heat.
05 - Lay out the lettuce leaves on a serving platter. Fill each leaf with a portion of the cooked chicken and top generously with the crunchy slaw. Garnish with toasted sesame seeds, sliced red chili, and a squeeze of fresh lime juice if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast of sticky spicy chicken against ice cold crisp lettuce is the kind of texture pairing that makes you close your eyes on the first bite.
- It looks like you spent all day in the kitchen but the whole thing comes together in under an hour, which is your little secret.
- That crunchy slaw is so good you will catch yourself eating it straight from the bowl before the chicken is even done.
02 -
- Do not rush the marinade time because those 15 minutes are when the chicken transforms from bland to deeply flavorful, and going up to 2 hours is even better if you can plan ahead.
- The slaw wilts fast once dressed so if you are prepping for a party, keep the dressing separate and toss it together right before serving for maximum crunch.
03 -
- Let the chicken sit undisturbed in the hot pan for the first 3 minutes before stirring so it develops a real caramelized crust instead of steaming in its own juices.
- Warm the lettuce leaves in your hands for about 10 seconds before assembling so they become pliable enough to fold without snapping.