Chicken Lettuce Wraps Recipe

Prep and Marinate

Slice the chicken breast into 3/4-inch strips or bite-sized pieces. In a bowl combine soy sauce, rice vinegar, grated ginger, minced garlic and egg white. Add the chicken pieces and toss to coat. Marinate for 10–15 minutes at room temperature (or up to 1 hour refrigerated).

Make the Dry Coating

In a shallow bowl whisk together cornstarch, all-purpose flour, kosher salt and black pepper until evenly combined.

Coat Chicken

Working in batches, remove chicken from marinade letting excess drip off. Toss pieces in the dry coating until lightly and evenly coated; press coating onto any damp spots so the batter adheres.

Fry

Heat neutral oil in a large skillet over medium-high heat to about 350°F (if using a thermometer). If you don't have a thermometer, test by dropping a small piece of coating into the oil — it should sizzle and turn golden within 30–45 seconds. Add coated chicken in a single layer (do not overcrowd) and fry 2–3 minutes per side until golden brown and cooked through (internal temp 165°F). Transfer to a paper towel–lined plate to drain. Repeat with remaining chicken.

Cut (optional)

If you fried whole strips, slice them into smaller bite-sized pieces for easier wrapping.

In a small bowl combine sweet chili sauce, lime juice and the optional soy sauce. Whisk until smooth and taste; adjust lime or soy to balance sweetness and salt. Transfer to a serving bowl.

Lay out butter lettuce leaves on a platter. Place 1–2 pieces of battered chicken in the center of each leaf.

Top with a small amount of julienned carrot and cucumber, scatter a few sliced scallions and cilantro leaves over the chicken, and sprinkle with toasted sesame seeds.

Serve immediately with the sweet chili dipping sauce on the side so guests can spoon or dip to taste.

Leftovers: store chicken and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in a 400°F oven for 6–8 minutes to re-crisp.