Ingredients
Chicken and Marinade
- 2 chicken breasts, diced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
Cooking
- 1 tbsp vegetable oil
For Serving
- 1 head lettuce (butter or romaine), leaves separated
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Prepare Marinade: In a bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create a flavorful marinade.
- Marinate Chicken: Add the diced chicken to the marinade, tossing well to coat all pieces evenly. Let it marinate for at least 15 minutes to absorb the bold flavors.
- Heat Pan: Place a pan over medium-high heat and add the vegetable oil, letting it heat until shimmering.
- Cook Chicken: Add the marinated chicken pieces to the hot pan and cook, stirring occasionally, until the chicken is fully cooked through and has a slight caramelized glaze, about 8-10 minutes.
- Garnish: Remove the pan from heat, then sprinkle the cooked chicken with sliced green onions and toasted sesame seeds for extra freshness and crunch.
- Assemble Wraps: Serve the warm, gochujang-glazed chicken in individual lettuce leaves, allowing diners to wrap and enjoy the spicy, savory bites.
Notes
- Adjust the spice level by adding more or less gochujang according to your heat preference.
- For a vegetarian alternative, substitute chicken with firm tofu or use thinly sliced beef for a different flavor profile.
- Use gluten-free soy sauce to make this recipe safe for gluten-sensitive diets.
- Butter or romaine lettuce work best as they are sturdy enough to hold the filling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Gluten Free
