Angry Chicken Lettuce Wraps Recipe

Inspired by Earls Kitchen + Bar - Victoria

Time20m

Serves4

Butter lettuce, puffed rice, shredded carrot + cucumber, angry sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Angry Chicken Lettuce Wraps

Selected to serve

KANPAI DUO

Aburi-style cocktail sauce, greens, jumbo prawns

spicy · umami · tangy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

General

1/2 cups Shredded carrot

1/2 cups Shredded cucumber

Lettuce Wrap Base

8 leaves Butter lettuce leaves

1/2 cups Puffed rice

Angry Chicken

2 cups Chicken breast, cooked and shredded

1/2 cups Angry sauce

Angry Sauce

2 tbs Sriracha

1 1/2 tbs Aged soy sauce

1 tbs Rice vinegar

1 tbs Honey

1 tsp Garlic, minced

1/2 tsp Ginger, grated

Method

Prepare the Ingredients

Wash and Prepare Lettuce

Gently separate the butter lettuce leaves, wash them thoroughly in cold water, and pat dry with a clean towel or use a salad spinner. Set aside in the refrigerator to keep them crisp until ready to serve.

Shred Vegetables

Peel and shred the carrot and cucumber using a grater or julienne slicer. Place in separate bowls and set aside.

Prepare Puffed Rice

If using pre-puffed rice, lightly toast it in a dry skillet over medium heat for 1-2 minutes for added crunch (optional). If making from scratch, heat oil in a deep pan and add soaked and dried rice kernels. Cook until rice puffs, then drain on paper towels and set aside.

Cook the Angry Chicken

Prepare Angry Sauce

Combine ingredients such as chili paste, soy sauce, garlic, ginger, honey, rice vinegar, and a splash of sesame oil to make the angry sauce. Adjust to taste for spice and sweetness.

Cook Chicken

Cut boneless, skinless chicken (such as thighs or breasts) into small bite-sized pieces. Heat oil in a skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 6-8 minutes. Add the prepared angry sauce and stir to coat. Simmer for 2-3 minutes until the sauce thickens and coats the chicken.

Assemble the Wraps

Lay a clean lettuce leaf on a plate. Spoon a portion of angry chicken into the center. Top with shredded carrot and cucumber, and sprinkle with puffed rice for a crunchy texture. Serve immediately, allowing diners to assemble their own wraps as desired.