Name: Rainforest Cafes Korean Fried Chicken Lettuce Wraps Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Korean
Ingredients: 0 to taste boneless skinless chicken thighs or breasts, cut into bite-size pieces; 0 to taste all-purpose flour (for batter); 0 to taste cornstarch; 0 tsp baking powder; 0 to taste cold water or club soda (for batter); 0 to taste salt; 0 to taste black pepper; 0 to taste neutral oil for frying (vegetable, canola, or peanut); 0 to taste gochujang (Korean red chili paste); 0 to taste soy sauce; 0 to taste honey or brown sugar; 0 to taste rice vinegar; 0 to taste sesame oil; 0 to taste minced garlic; 0 to taste grated ginger (optional); 0 to taste green cabbage, thinly sliced; 0 to taste red cabbage or shredded carrots (optional for color); 0 to taste green onions, thinly sliced; 0 to taste cilantro, chopped (optional); 0 to taste sesame seeds (for garnish); 0 to taste dressing: rice vinegar, a touch of sugar, sesame oil, salt; 0 to taste fresh pineapple, small dice; 0 to taste red bell pepper, small dice; 0 to taste red onion or shallot, finely diced; 0 to taste jalapeño or serrano, seeded and minced (optional); 0 to taste cilantro, chopped; 0 to taste lime juice; 0 to taste salt; 0 to taste butter lettuce or Bibb lettuce leaves, whole and washed; 0 to taste roasted peanuts, chopped

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

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.

Prepare and batter

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.

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.

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.

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.

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

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.

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.

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.

boneless skinless chicken thighs or breasts, cut into bite-size pieces

all-purpose flour (for batter)

cornstarch

baking powder

cold water or club soda (for batter)

salt

black pepper

neutral oil for frying (vegetable, canola, or peanut)

gochujang (Korean red chili paste)

soy sauce

honey or brown sugar

rice vinegar

sesame oil

minced garlic

grated ginger (optional)

green cabbage, thinly sliced

red cabbage or shredded carrots (optional for color)

green onions, thinly sliced

cilantro, chopped (optional)

sesame seeds (for garnish)

dressing: rice vinegar, a touch of sugar, sesame oil, salt

fresh pineapple, small dice

red bell pepper, small dice

red onion or shallot, finely diced

jalapeño or serrano, seeded and minced (optional)

cilantro, chopped

lime juice

butter lettuce or Bibb lettuce leaves, whole and washed

roasted peanuts, chopped

extra gochujang sauce for drizzling (optional)

lime wedges (for serving)

Korean Fried Chicken Lettuce Wraps

Make Korean Fried Chicken Lettuce Wraps Recipe in just 1h . Hand battered chicken tossed in Gochujang sauce, Asian slaw, topped with pineapple salsa, peanuts, served with crisp lettuce cups

Korean Fried Chicken Lettuce Wraps Recipe

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