Fiery Korean Chicken Lettuce Wraps (Printable version)
Marinated gochujang chicken with fresh vegetable slaw in crisp lettuce cups.
# 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 thoroughly to coat. Marinate for at least 15 minutes, or up to 2 hours refrigerated for deeper flavor penetration.
02 - In a large bowl, combine shredded napa cabbage, thinly sliced red cabbage, julienned carrot, sliced radishes, green onions, and chopped cilantro. Toss to distribute 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 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 caramelized on the exterior and cooked through to an internal temperature of 165°F. Remove from heat.
05 - Arrange lettuce leaves on a serving platter. Fill each leaf with a generous portion of cooked chicken and top with a scoop of crunchy slaw. Garnish with toasted sesame seeds, thinly sliced red chili, and a squeeze of fresh lime juice if desired. Serve immediately while the chicken is warm and the slaw is crisp.
# Expert Advice:
01 -
- The contrast of fiery sticky chicken against ice cold crunchy slaw will ruin plain salads for you forever.
- Everything comes together in under an hour with ingredients you probably already have lurking in your fridge door.
02 -
- Do not rush the pan preheating, a properly hot skillet is what gives the chicken those sticky caramelized edges instead of a steamed sad mess.
- If your gochujang is very thick, add a splash of water to the marinade so it coats the chicken evenly rather than clumping on one side.
03 -
- Marinate the chicken the night before and you will be rewarded with flavor that penetrates every fiber rather than just sitting on the surface.
- Pat the chicken strips slightly dry with a paper towel right before searing so the marinade does not just boil off in the pan, you want that fry, not a braise.