Cashew Chicken Lettuce Wraps Recipe

Prep chicken

Trim excess fat and cut chicken thighs into 1/2-inch bite-size pieces so they cook crisp and evenly.

In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 2 tsp cornstarch, 1 tsp grated ginger, minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken pieces and toss to coat. Marinate at room temperature for 10 minutes (or refrigerate up to 1 hour).

Make batter

In a shallow bowl whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder. Gradually whisk in 1/2 cup cold water until a slightly thick, smooth batter forms (should coat back of a spoon).

Heat 1 cup neutral oil in a large skillet over medium-high until shimmering and 350°F if using thermometer. Pat marinated chicken pieces dry with paper towel, then lightly dust with a tablespoon of extra cornstarch if sticky.

Working in batches to avoid overcrowding, dip chicken pieces into the batter, let excess drip off, and carefully add to hot oil. Fry, turning occasionally, until golden brown and cooked through, about 3–4 minutes per batch depending on piece size. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Maintain oil temperature; add oil between batches if needed.

Wipe out excess oil from the skillet leaving about 1 tablespoon and heat over medium. Add the white parts of the sliced scallions and the diced red bell pepper; sauté 1–2 minutes until slightly softened. Add shredded carrot and cook 30 seconds more.

Stir together 1/4 cup chicken broth, 2 tbs hoisin, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp brown sugar and 1 tsp sambal oelek. Pour sauce into the skillet and bring to a gentle simmer, scraping up any browned bits.

Add the fried chicken pieces to the skillet and toss gently to coat in the sauce for 1 minute so the coating stays slightly crisp while getting sauced. Taste and adjust seasoning with a pinch of salt or extra soy if desired.

Stack wonton wrappers and use a sharp knife or cookie cutter to cut each into 2 triangles (you should have 12). Heat 1/4 cup neutral oil in a small skillet over medium-high. Working in small batches, fry wonton triangles until puffed and golden, about 30–60 seconds per side. Transfer to paper towels and season immediately with a pinch of salt.

Roughly chop roasted cashews. Toast 1 tsp sesame seeds in a dry pan over medium heat until fragrant, about 1 minute. Set aside.

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp lime juice, 1/4 tsp sesame oil and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or small serving bowl.

Arrange lettuce leaves on a serving platter. Spoon a portion of the sauced chicken into the center of each leaf (about 2–3 tablespoons per leaf).

Top each with diced red bell pepper, shredded carrot, chopped cashews, sliced green parts of scallions and a few cilantro leaves if using. Add a piece of crispy wonton for extra crunch.

Drizzle with spicy mayo (or serve on the side). Sprinkle toasted sesame seeds over the assembled wraps. Serve immediately so lettuce stays crisp.