Hand battered chicken tossed in Gochujang sauce, Asian slaw, topped with pineapple salsa, peanuts, served with crisp lettuce cups

Cut the chicken thighs into bite-sized pieces. In a bowl, mix the flour and cornstarch. In another bowl, beat the eggs. Dip each chicken piece in the egg, then dredge in the flour mixture to coat.

Prepare the Chicken

Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.

Fry the Chicken

In a large bowl, toss the fried chicken with the Gochujang sauce until well coated.

Make the Gochujang Sauce

In a bowl, combine shredded cabbage, carrot, cilantro, rice vinegar, soy sauce, sesame oil, and salt. Mix well and set aside.

Prepare the Slaw

In a separate bowl, combine the diced pineapple, red onion, jalapeño, lime juice, and salt. Mix well.

Make the Pineapple Salsa

To serve, place a few pieces of the Gochujang coated chicken in a lettuce leaf. Top with a spoonful of Asian slaw and pineapple salsa. Finish with chopped peanuts.

korean fried chicken lettuce wraps

Recipe information

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