Add the chicken strips to the marinade, pressing them down so they're submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes still yields good flavor.)

Breading

In a shallow bowl or a wide dish, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, cayenne (if using), 1 tsp kosher salt, and 1/2 tsp black pepper until evenly distributed.

Set up a breading station: the marinated chicken bowl, the seasoned flour mixture, and a clean tray for coated pieces. Remove chicken from marinade in small batches, letting excess drip back into the bowl, and coat thoroughly in the flour mixture, pressing the flour onto the surface. Transfer to the tray and let rest 5–10 minutes so the coating adheres.

Frying & Finish

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5–2 inches (about 600–700 ml for a medium pan). Heat over medium-high until the oil reaches 175°C (350°F). If you don't have a thermometer, test with a pinch of flour—the flour should sizzle immediately but not burn.

Fry the coated chicken in batches to avoid overcrowding. Gently lower pieces into the oil and fry 3–4 minutes per side, turning once, until golden brown and cooked through (internal temperature 74°C / 165°F for chicken). Total fry time per batch ~6–8 minutes depending on strip thickness.

Use a slotted spoon or tongs to transfer cooked strips to a wire rack set over a baking sheet to drain and stay crisp. If you like, toss the hot fried chicken with 15 g melted unsalted butter and 1 tsp honey + 1 tsp gochujang (optional) for a sticky-sweet-spicy finish; otherwise keep plain.

While frying final batches, keep finished chicken warm in a 90–100°C (200–210°F) oven on the rack.

Wrap Components & Garnish

Prepare the vegetables: core and separate butter lettuce leaves, gently rinse and dry. Shred the carrot, cut cucumber into matchsticks, thinly slice scallions, and pick cilantro leaves.

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Set aside.

Arrange lettuce leaves on a platter. Place 2–3 fried chicken strips in each leaf, add a small handful of shredded carrot and cucumber matchsticks, sprinkle sliced scallion and cilantro, and finish with a few toasted sesame seeds and a squeeze of lime. Drizzle gochujang or sriracha and a little honey over chicken if using the sticky glaze option.

Optional Quick Sauce (no aioli)

Whisk together 2 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1/2 tsp sesame oil, 1 tsp honey, 1 tsp minced garlic, 1/2 tsp grated ginger, and 1 chopped scallion. Taste and adjust: add more honey for sweetness or more rice vinegar for tang.

Serve the sauce on the side for dipping, or spoon a small amount into each assembled wrap before serving.