Szechuan Chicken Lettuce Wraps Recipe

Trim any excess fat from the chicken thighs and finely chop into small bite-sized pieces (about 1/4–1/2 inch). Pat dry with paper towels.

In a medium bowl combine the chopped chicken with 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and a pinch of ground white pepper. Toss to coat and refrigerate while you prep other ingredients (10 minutes).

Crush the Szechuan peppercorns lightly with a mortar and pestle or a spice grinder. Mince the garlic and grate the ginger. Slice the white and light green parts of the scallions thinly; reserve dark green tops for garnish.

Heat a large skillet or wok over medium-high heat until hot. Add 2 tablespoons neutral oil. When shimmering, add the chicken in a single layer. Let it sear without moving 1 minute, then stir-fry until mostly cooked through and lightly browned, about 4–5 minutes.

Push the chicken to one side, add a touch more oil if pan is dry, then add the minced garlic, grated ginger, crushed Szechuan peppercorns and dried chili flakes. Stir-fry together for 30–45 seconds until fragrant.

Add 1 tablespoon light soy sauce and 1 teaspoon dark soy sauce to the pan, stir to combine and deglaze any browned bits. Continue cooking until chicken is fully cooked (internal temp 165°F / 75°C) and sauce has reduced slightly, about 1–2 minutes. Remove from heat and set aside.

In a small bowl whisk together 2 tablespoons hoisin, 1 tablespoon dark soy sauce, 1 teaspoon brown sugar, 1 teaspoon rice vinegar, 1 teaspoon grated ginger and 2 tablespoons water until smooth.

Transfer the mixture to a small saucepan and bring to a gentle simmer over low heat. Stir a teaspoon of cornstarch into 1 tablespoon cold water to make a slurry, then whisk the slurry into the simmering glaze. Cook 1 minute until glossy and slightly thickened, then remove from heat.

Taste and adjust: add a pinch more sugar for sweetness, more rice vinegar for brightness, or a splash of water to loosen the glaze if too thick.

Pour about half of the warm glaze over the cooked chicken in the skillet and toss to coat evenly. Reserve the remaining glaze for serving.

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Sriracha, 1 teaspoon toasted sesame oil and 1 teaspoon lime juice. Whisk until smooth. Season with salt to taste. Refrigerate until ready to serve.

Warm the butter lettuce leaves briefly if desired (wrap in a damp paper towel and microwave 10–12 seconds) and lay them out on a platter.

To assemble each wrap: spoon about 2–3 tablespoons of the glazed Szechuan chicken into a lettuce leaf.

Drizzle a small amount (about 1 teaspoon) of spicy aioli over the chicken, sprinkle with roughly 1 tablespoon chopped roasted peanuts and a tablespoon of crispy wonton strips for crunch.

Garnish with reserved dark green scallion tops and a few cilantro leaves if using. Serve with lime wedges and the reserved sweet soy-ginger glaze on the side for extra saucing.

Serve immediately so lettuce stays crisp. Leftover chicken can be refrigerated up to 2 days (do not assemble until ready to eat).