This month’s recipe brings bold Korean-inspired flavours to your table with a fresh, satisfying twist. Golden, crispy chicken perfectly fried for that irresistible crunch, then coated in a sticky, savory-sweet glaze made from gochujang chilli paste, soy sauce, honey, minced ginger and garlic. The result is a balance of heat, umami, and subtle sweetness that clings to every bite.
Served in cool, crisp lettuce cups, these wraps are light yet packed with flavour. A bright pickled cucumber garnish cuts through the richness, adding a refreshing tang and crunch that elevates the whole dish.
Perfect for sharing or as a standout midweek meal, these Korean-style chicken lettuce wraps are messy in the best way and guaranteed to disappear quickly!
Ingredients:
Chicken:
500g boneless chicken thighs
30g cornflour
1tsp garlic powder
1 tsp salt
½ tsp black pepper
1L sunflower oil for frying
Glaze:
20g Gochujang chilli paste
15g soy sauce
15g honey
15g brown sugar
10g sesame oil
10g minced garlic
10g minced ginger
20g water
Pickled cucumber:
1 cucumber, thinly sliced
30g rice vinegar
30g caster sugar
Salt
Garnish:
1 x Mereworth lettuce
5 spring onions, finely sliced
10g toasted sesame seeds
1 lime, cut into segments
½ bunch coriander, roughly chopped
Method:
For the cucumber:
- Boil the vinegar, sugar, and salt. Remove from the heat and cool slightly.
- Add in the sliced cucumber and set aside.
For the chicken:
Safety note: Take care when cooking with hot oil—never leave it unattended and handle with caution.
- Dice the chicken thigh into bite sized pieces
- Mix the cornflour with the garlic powder, salt, and pepper.
- Coat the chicken in the cornflour mix.
- In a deep frying pan add 3cm of sunflower oil and heat.
- Carefully add in the chicken and fry until golden brown. The chicken should be 75 degrees when cooked.
For the glaze:
- Add all the glaze into a pan and heat until the mixture starts to bubble and thicken slightly. Remove from the heat.
To finish:
- Place the chicken on a plate or bowl and pour over the warm glaze.
- Sprinkle the toasted sesame seeds and sliced spring onions over the chicken.
- Separate the leaves of the lettuce and fill with the chicken mix, and top with pickled cucumber.
- Finish with a squeeze of lime juice and chopped coriander.