Szechuan Chicken Lettuce Wraps Recipe

1. Marinate (optional)

Toss the diced chicken with 1 tablespoon light soy, 1 teaspoon Shaoxing wine and 1/2 teaspoon cornstarch. Let sit 10–15 minutes while you prep other ingredients. This gives the chicken a slightly silkier texture when cooked.

2. Prepare sauce mix

In a bowl combine 3 tablespoons low-sodium soy, 1 teaspoon dark soy, 1 tablespoon hoisin, 1 tablespoon mirin, 1 tablespoon light brown sugar, 1 teaspoon rice vinegar, 1/2 teaspoon red chili flakes and the 1 teaspoon cornstarch. Whisk until smooth and set aside.

3. Cook aromatics

Heat 1.5 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the crushed toasted Szechuan peppercorns and toast 15–20 seconds to release aroma. Add grated ginger and minced garlic and stir-fry 20–30 seconds until fragrant but not browned.

4. Cook chicken

Add the diced (and optionally marinated) chicken thighs to the pan in a single layer. Let sear undisturbed 1 minute, then stir frequently for 4–5 minutes until chicken is cooked through and starting to brown.

5. Add vegetables

Push the chicken to the side, add the diced carrot and water chestnuts and stir-fry 1–2 minutes just to warm and soften slightly. Stir everything together and cook 30 seconds more.

6. Finish with sauce

Give the reserved sauce another quick whisk (the cornstarch may have settled) and pour into the pan. Stir constantly as the sauce comes to a simmer. Cook 1–2 minutes until the sauce thickens and coats the chicken. Taste and adjust heat/salt — add a pinch more chili flakes for heat or 1 teaspoon honey if you want sweeter glaze.

7. Add scallions

Stir in most of the sliced scallions (reserve some for garnish) and remove from heat. Let the mixture rest 1–2 minutes so flavors meld and it cools slightly for assembly.

8. While the chicken cooks (or immediately after), whisk together 2 tablespoons soy sauce, 1.5 tablespoons sweet soy glaze or kecap manis, 1 teaspoon grated ginger, 1 minced garlic clove, 1 teaspoon honey and 1/2 teaspoon sesame oil in a small saucepan. Bring to a gentle simmer over low heat and cook 1–2 minutes until slightly glossy. Remove from heat and drizzle 1–2 teaspoons over the cooked chicken in the pan, tossing to coat — this creates the sweet soy-ginger finish described in the menu.

9. Whisk together 1/2 cup mayonnaise, 1 teaspoon Sriracha, 1/2 teaspoon chili oil (optional), 1 teaspoon lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for serving.

10. Warm the lettuce leaves briefly: place on a kitchen towel and cover with a damp paper towel for a minute, or steam 15–20 seconds — this makes them pliable.

11. To assemble each wrap, spoon about 2–3 tablespoons of the glazed Szechuan chicken into a lettuce leaf. Drizzle a little spicy aioli (about 1/2 teaspoon) over the chicken, sprinkle with chopped peanuts (about 1 teaspoon), a few crispy wonton pieces, a pinch of toasted sesame seeds and some chopped cilantro. Repeat until you have used the chicken and leaves.

12. Arrange wraps on a platter and garnish with remaining sliced scallions and lime wedges. Serve immediately so wontons stay crispy. Provide extra sweet soy-ginger glaze and spicy aioli on the side for dipping.