Korean BBQ Chicken Lettuce Wraps

Ingredients:

  • For the Chicken:
    • 1 lb (450g) boneless, skinless chicken thighs, diced
    • 3 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp honey
    • 2 cloves garlic, minced
    • 1 tsp ginger, grated
    • 1 tbsp gochujang (Korean chili paste)
    • 1 tsp rice vinegar
    • 1 tbsp sesame seeds
    • 2 green onions, chopped
  • For the Wraps:
    • 1 head of butter lettuce or romaine, leaves separated
    • 1 cup cooked jasmine rice or cauliflower rice (optional)
    • 1/2 cup shredded carrots
    • 1/4 cup cucumber, julienned
    • Extra sesame seeds and green onions for garnish

Instructions:

  1. Marinate the Chicken:
    • In a bowl, whisk together soy sauce, sesame oil, honey, garlic, ginger, gochujang, and rice vinegar.
    • Add diced chicken to the marinade and let sit for at least 20 minutes, or up to 2 hours for maximum flavor.
  2. Cook the Chicken:
    • Heat a skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring frequently, until fully cooked and caramelized.
    • Sprinkle with sesame seeds and chopped green onions.
  3. Assemble the Lettuce Wraps:
    • Lay a lettuce leaf flat and optionally add a spoonful of rice.
    • Top with a portion of the cooked chicken, shredded carrots, and julienned cucumber.
    • Garnish with extra sesame seeds and green onions.
  4. Serve:
    • Serve immediately with extra gochujang or soy sauce on the side for dipping.

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