Fiery Korean Chicken Lettuce Wraps (Printable)
Spicy Korean-style chicken and crunchy slaw wrapped in crisp lettuce for a bright, satisfying gluten-free meal.
# What You'll 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 Make:
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, sliced red cabbage, julienned carrot, sliced radishes, green onions, and chopped cilantro. Toss gently 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 in an even layer 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 lettuce leaves on a serving platter. Fill each leaf with a generous portion of cooked chicken, then top with the crunchy slaw. Garnish with toasted sesame seeds and sliced red chili. Serve with lime wedges on the side.
06 - Serve immediately while the chicken is warm and the slaw is crisp. Enjoy fresh for the best texture and flavor.
# Expert Tips:
01 -
- The gochujang marinade caramelizes into something almost magical, sweet and fiery and impossible to stop eating.
- You get all the satisfaction of a heavy takeout order but feel light and energized afterward.
02 -
- Do not rush the pan preheating step, because a cold pan means the chicken steams instead of caramelizing and you lose that beautiful char.
- Patting the chicken strips slightly with a paper towel before marinating helps the paste cling better and reduces excess moisture in the pan.
03 -
- Cook the chicken in two batches if your pan is not wide enough, because overcrowding drops the temperature and you end up boiling the meat in its own juices.
- A tiny drizzle of extra sesame oil over the assembled wraps right before eating adds a fragrant finish that makes people close their eyes on the first bite.