Szechuan Chicken Lettuce Wraps Recipe

Toast and crush Szechuan peppercorns in a dry skillet over medium heat until fragrant, about 2 minutes. Coarsely crush using a mortar and pestle or spice grinder; set aside.

Finely mince ginger and garlic. Thinly slice scallions, reserving some green tops for garnish. If using, chop cilantro and peanuts; cut lime into wedges. Separate and wash lettuce leaves; pat dry.

Optional: Marinate Chicken

If time allows, cut chicken thighs into 1/2-inch pieces and toss with Shaoxing wine, 1/2 tsp salt and 1/4 tsp black pepper. Marinate 15–30 minutes in the refrigerator.

In a small bowl, whisk together soy sauce, dark brown sugar, rice vinegar, hoisin sauce and sesame oil until sugar dissolves.

In a separate small cup, mix cornstarch with 2 tablespoons water to form a slurry.

Heat a small saucepan over medium heat. Add the soy-sugar mixture and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until slightly thickened and glossy. Remove from heat and set aside.

Whisk together mayonnaise, Sriracha, lime juice, minced garlic and 1/4 tsp salt in a small bowl. Taste and adjust heat or acidity; refrigerate until assembly.

Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.

If using unmarinated whole thighs, pat chicken dry and cut into 1/2-inch pieces. Add chicken to the hot pan in a single layer and let sear without moving for 1–2 minutes to develop color, then stir and continue to cook until mostly cooked through, about 4–5 minutes total.

Push chicken to one side of the pan. Add a touch more oil if dry, then add minced ginger and garlic and cook 30–45 seconds until fragrant. Add sliced scallions (white parts) and toasted crushed Szechuan peppercorns plus dried chile flakes; toss briefly to combine.

Pour the sweet soy ginger glaze over the chicken and stir to coat. Cook 1–2 minutes until sauce clings to the chicken and is slightly reduced. Taste and adjust seasoning (add a pinch of salt or a squeeze of lime if desired). Remove from heat.

Lay out clean butter lettuce leaves on a serving platter.

Spoon 2–3 tablespoons of the glazed chicken into the center of each lettuce leaf (adjust quantity depending on leaf size).

Drizzle a small spoonful of spicy aioli over the chicken in each wrap.

Sprinkle chopped roasted peanuts, crispy wonton strips, toasted sesame seeds, and reserved sliced scallion greens over each. Add cilantro leaves if using.

Serve with lime wedges on the side for squeezing over the wraps.

If making wonton strips from scratch, stack wonton wrappers and cut into thin 1/4-inch strips. Heat 1/2 inch vegetable oil in a skillet to 350°F (medium-high). Fry strips in batches 30–60 seconds until golden and crisp. Drain on paper towels and season immediately with a pinch of salt.