Korean Chicken Lettuce Wraps
Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste).
How to Make It
Step 1
Combine first 6 ingredients in a large zip-top plastic bag. Place 2 tablespoons soy sauce mixture in a small bowl; set aside. Add chicken slices to remaining soy sauce mixture in bag; seal. Refrigerate 2 hours.
Step 2
Cook rice according to package directions.
Step 3
Remove chicken from bag; discard marinade. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Sprinkle sesame seeds over chicken. Place 3 tablespoons rice in each lettuce leaf; top each lettuce leaf with 1/3 cup chicken mixture, 2 cucumber slices, and about 1 1/2 teaspoons green onions. Serve with reserved 2 tablespoons soy sauce mixture.
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Delicious and Quick!
We enjoyed this recipe a lot! I used chicken thighs for a richer taste. No time to get gochujanh so I used thai red chili paste and a smidge of white miso. Didn't have the dark sesame but regular. I'm sure made as is it would be just as delicious. It came together quickly, had a great color too.
Tasty and messy
The family really enjoyed these. I used jasmine rice because I had some left over but I'm sure the brown rice would be just great too. Next time, I'll make a bit more of the dipping sauce.
TriShacker's Review
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amateurcook's Review
Wow this was easy and tasty. Will make this again.
CorySchutter's Review
This was super easy to make. I added a spicy peanut sauce for some extra kick, it balanced out the sweet and salty spectrum pretty well.
Evholland's Review
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wonderwab's Review
The only problem with this recipe was there wasn't enough of it- we could have easily eaten another 1/2 lb of chicken. It was so good!
BeccahRN's Review
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Peggy13's Review