Description
These Spicy Korean Chicken Lettuce Wraps are a delightful fusion of bold flavors and fresh textures. The combination of spicy, savory chicken paired with crunchy sesame slaw creates a refreshing meal option.
Ingredients
Scale
- For the Spicy Korean Chicken:
- 1 lb (450 g) ground chicken
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons honey or brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon black pepper
- 1 green onion, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- For the Sesame Slaw:
- 4 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 1 bell pepper (red or yellow), thinly sliced
- ¼ cup green onions, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame seeds (for garnish)
- For Serving:
- 1 head of butter or romaine lettuce (about 12 large leaves)
- Additional cilantro and green onions for garnish (optional)
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger. Sauté for 30 seconds until fragrant, being careful not to burn them — burnt garlic can turn bitter!
- Next, add 1 lb of ground chicken to the skillet. Use a wooden spoon to break it up, cooking for about 5-7 minutes. Cook until the chicken is browned and no longer pink, making sure to stir occasionally to ensure even cooking.
- Once the chicken is cooked through, reduce the heat to medium and mix in 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 2 teaspoons of honey (or brown sugar), 1 tablespoon of rice vinegar, and ½ teaspoon of black pepper. Stir everything together and let it cook for an additional 2-3 minutes until the sauce thickens slightly and the chicken is well coated.
- While the chicken mixture is cooking, prepare the sesame slaw. In a large bowl, combine 4 cups of shredded green cabbage, 1 cup of shredded carrots, 1 thinly sliced bell pepper, ¼ cup of chopped green onions, and ¼ cup of chopped cilantro. Toss everything together until well mixed.
- In a small bowl, whisk together 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, and 1 tablespoon of honey. Pour this dressing over the slaw and toss until all the veggies are coated evenly. Let the slaw sit for about 5 minutes to allow the flavors to meld.
- To serve, take a large leaf of butter or romaine lettuce and spoon a generous amount of the spicy chicken mixture into the center. Top with sesame slaw and a sprinkle of chopped green onions and sesame seeds. Wrap it up like a burrito and enjoy!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Avoid overcooking the chicken to keep it juicy. Use fresh vegetables for the slaw to ensure crunchiness and flavor.