Kung Pao Lettuce Wraps - Chicken Recipe

Wash and dry lettuce leaves thoroughly; keep whole and refrigerated until ready to fill.

Pat chicken dry and cut into very small 1/4-inch dice. Combine the diced chicken with 1.5 tbs light soy sauce, 1 tbs Shaoxing wine and 1 tsp cornstarch in a bowl. Toss to coat and let marinate for 10–15 minutes while you prepare other ingredients.

Measure and mix all sauce components (1 tbs dark soy, 1 tbs light soy, 1 tbs black vinegar, 1 tbs hoisin, 1 tsp sugar, 1/4 cup chicken stock). Stir the 1 tsp cornstarch into the sauce until dissolved and set aside.

Mince garlic and ginger, thinly slice green onion stalks (keep whites and greens separate). Roughly chop peanuts. Julienne carrot and cucumber if using.

Toast aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Add dried red chilies and Sichuan peppercorns and toast for 30–45 seconds, stirring, until fragrant (be careful not to burn chilies). Remove chilies early if they darken too quickly; keep toasted peppercorns in pan.

Add remaining 1 tbs oil to the pan. Add the marinated chicken in a single layer and let sear undisturbed for 30–45 seconds to develop color, then stir-fry 2–3 minutes until mostly cooked through.

Push the chicken to one side of the pan. Add the white parts of the green onions, minced garlic and minced ginger to the empty side; stir-fry briefly (20–30 seconds) until aromatic but not browned, then combine with chicken.

Pour the prepared sauce into the wok and stir immediately. Bring to a simmer; cook 1–2 minutes until sauce thickens and coats the chicken. If sauce becomes too thick, add 1–2 tbs water or stock to loosen.

Stir in chopped roasted peanuts and half of the green onion greens. Taste and adjust seasoning: add a pinch of salt or a dash more soy if needed.

Arrange lettuce leaves on a platter. Spoon 2–3 tbs of the Kung Pao chicken mixture into the center of each leaf.

Top each wrap with a few julienned carrot and cucumber pieces and a sprinkle of cilantro if using. Garnish with remaining green onion greens and extra chopped peanuts for crunch.

Serve immediately so the lettuce stays crisp. Provide extra sauce on the side if desired.