Place the 1 lb diced chicken in a bowl. Add 1 cup buttermilk and 1 tsp hot sauce (if using). Stir to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and flavors the chicken.

Prepare the dredge

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika until evenly combined.

Heat the oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron recommended) to reach roughly 1/4 to 1/3 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately on contact.

Dredge and fry

Working in batches to avoid crowding, remove chicken pieces from the buttermilk (letting excess drip off) and dredge thoroughly in the seasoned flour mixture, pressing the coating onto each piece. Shake off excess and carefully add to the hot oil. Fry 3–4 minutes per side, turning as needed, until golden brown and the interior reaches 165°F (74°C). Use a slotted spoon to transfer cooked pieces to a wire rack set over a tray or paper towels to drain. Repeat with remaining chicken.

Season after frying

While still hot, sprinkle the fried chicken lightly with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to taste.

Sauce (no aioli)

Combine 2 tbs hoisin sauce, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp honey or maple syrup, and 1 tsp water in a small bowl. Whisk until smooth. Taste and adjust: add up to 1/2 tsp more soy for saltiness, more honey for sweetness, or 1/4 tsp crushed red pepper flakes for heat. Set aside.

Wraps & Assembly

Prepare veggie fillings

Make sure lettuce leaves are clean and patted dry. Spread out 8 large butter lettuce leaves. Distribute shredded carrots, sliced cucumber, sliced red bell pepper, sliced green onions, and cilantro evenly so each wrap will be balanced.

Assemble the wraps

Place 3–4 pieces of hot fried chicken into the center of each lettuce leaf (depending on size). Drizzle about 1/2–1 tbs of the hoisin-based sauce over the chicken in each wrap (adjust to taste). Sprinkle toasted sesame seeds, extra cilantro, and a squeeze of lime over each. Fold or roll the lettuce around the filling to form a handheld wrap.

Serve

Arrange wraps on a platter and serve immediately while the chicken is hot and crispy. Pass extra sauce on the side. Intended to serve 4 people (2 wraps each).