Korean Fried Chicken Lettuce Wraps Recipe

1. Prepare and batter

Season the bite-size chicken pieces lightly with salt and pepper. In a bowl mix all-purpose flour, cornstarch and a pinch of baking powder. Add cold water or club soda slowly, whisking until you have a slightly thick but still fluid batter that will coat the chicken.

2. Heat neutral oil in a deep skillet or pot to hot frying temperature. If you have a thermometer aim for 350–375°F (175–190°C). Dredge each chicken piece in the batter and carefully lower into the hot oil in batches so they don't crowd. Fry until golden brown and cooked through, turning as needed, then transfer to a wire rack to drain and crisp.

3. In a small saucepan or bowl, combine gochujang, soy sauce, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger if using. Taste and adjust balance of sweet, salty, and tangy. Warm gently on low just to combine and slightly loosen the paste; if the sauce is thick, thin with a little water. Set aside.

4. Toss the hot fried chicken in the prepared gochujang sauce until well coated, or drizzle sauce over the chicken depending on how saucy you want them. Place coated chicken back briefly on the rack so excess sauce can set slightly.

5. Thinly slice the cabbage and any additional vegetables. In a bowl whisk together rice vinegar, a pinch of sugar, a small splash of sesame oil, and salt to taste to make a light dressing.

6. Toss the cabbage, green onions and cilantro with the dressing until evenly coated. Sprinkle sesame seeds and set aside chilled until assembly.

7. Combine diced pineapple, red bell pepper, finely diced red onion or shallot, minced jalapeño if using, and chopped cilantro in a bowl. Squeeze fresh lime juice over the mixture and season with salt to taste. Mix and allow to rest for a few minutes so flavors meld.

8. Lay out washed butter lettuce leaves as cups. Place a small handful of Asian slaw into each leaf, add a few pieces of gochujang-coated fried chicken on top, then spoon a little pineapple salsa over the chicken.

9. Sprinkle with chopped roasted peanuts and additional sesame seeds. Drizzle extra gochujang sauce if desired and serve with lime wedges for squeezing over the wraps.