Why You’ll Love This Recipe
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It’s fast and easy — minimal prep, no chopping, and ready in about 35 minutes.
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The sauce is sweet, savory, slightly spicy, and deeply satisfying.
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Lettuce wraps make this a lighter, fresher alternative to heavy meals — ideal if you want something tasty but not too heavy.
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Very versatile: you can serve with rice, add crunch with peanuts, or skip the spice to make it mild.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet and Savory Korean Sauce:
Low‑sodium soy sauce
Water
Dark brown sugar (light brown sugar can also work)
Ketchup
Gochujang Korean chili sauce (adjust amount to taste)
Rice vinegar
Toasted sesame oil
For the Lettuce Wraps:
Cooking oil (e.g. avocado, grapeseed, vegetable, or canola oil)
Ground chicken (can substitute ground turkey or another ground meat)
Water
Cornstarch
White sesame seeds
Lettuce leaves — Boston, Bibb or butter lettuce work best (Romaine or iceberg can be used but wrap less easily)
Cooked rice (optional — brown or white; or substitute quinoa, farro, cauliflower rice)
Roasted peanuts (preferably unsalted — optional)
Extra gochujang (for serving, optional)
Directions
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Whisk together soy sauce, water, brown sugar, ketchup, gochujang, rice vinegar, and sesame oil to make the sauce; set aside.
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Heat a wok or large skillet over medium-high heat. Add cooking oil; once shimmering, add ground chicken and sauté, breaking it apart, until nearly cooked through (about 5–6 minutes).
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Pour the sauce over the chicken and cook, stirring, until the sauce begins to bubble.
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In a small bowl, whisk together water and cornstarch to form a slurry. Pour the slurry over the chicken and stir. Continue cooking until sauce thickens slightly (about 2 more minutes). Top the chicken with sesame seeds.
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Lay out lettuce leaves, cooked rice (if using), and roasted peanuts (if desired). Spoon the saucy chicken filling onto lettuce leaves, add extra gochujang if you like, then wrap and serve immediately.
Servings and timing
Servings: 4 servings
Prep time: ~20 minutes
Cook time: ~15 minutes
Total time: ~35 minutes
Variations
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Use ground turkey or other ground meat instead of ground chicken.
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Skip the gochujang for a milder version; add minced garlic or ginger to boost flavor instead.
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Serve over quinoa, farro or cauliflower rice instead of traditional rice.
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Add extra crunch or freshness: chopped cucumbers, shredded carrots, or bean sprouts under the chicken filling.
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For a gluten-free option: substitute soy sauce with tamari and use a gluten-free hot sauce instead of gochujang (if required).
Storage/Reheating
Store leftover chicken filling and lettuce leaves separately in airtight containers in the fridge. Reheat the chicken filling thoroughly before serving. Use within 1–2 days for best texture and flavor. If serving with rice, it’s best reheated the same day.
FAQs
How spicy is this recipe, and can I control the heat?
You control the heat — the spice comes mainly from the gochujang chili sauce. You can reduce the amount or omit it for a mild, sweet-savory flavor.
Can I use ground turkey or beef instead of chicken?
Yes — ground turkey or even ground beef works well; the sauce and cooking method remain the same.
Which type of lettuce is best for wraps?
Soft-leaf lettuces like Boston, Bibb, or butter lettuce wrap easily and hold filling. Romaine or iceberg can be used but are crunchier and less flexible.
Is it okay to skip the rice?
Yes — rice is optional. You can serve the wraps on their own, or use alternatives like quinoa, farro, or cauliflower rice for a lighter meal.
What if I don’t have gochujang?
You can substitute with a bit of red pepper flakes or a hot sauce like Sriracha — but use sparingly (about ½ teaspoon) as they’re more concentrated than gochujang.
Can I prepare the chicken ahead of time?
Yes — you can cook and store the filling ahead and reheat before serving. Keep lettuce leaves separate to avoid sogginess.
How long will leftovers keep safely in the fridge?
Leftover chicken filling should be consumed within 1–2 days. Lettuce leaves are best used day-of.
Can I make this gluten-free?
Yes — replace soy sauce with gluten-free tamari and use a gluten-free chili paste or sauce.
Is this recipe suitable for a low-carb diet?
Yes — by skipping the rice and using lettuce wraps as-is, you significantly reduce carbs.
Can I add vegetables to the filling (e.g. bell peppers, carrots)?
You can — but vegetables like bell peppers release water which may thin the sauce, so you might need extra cornstarch to thicken it.
Conclusion
These Korean Chicken Lettuce Wraps are a light, satisfying meal that combines saucy, flavorful chicken with crisp, refreshing lettuce. Whether you’re looking for a low-carb dinner, meal prep idea, or something fast and crowd-pleasing, this dish delivers. Its flexibility, speed, and flavor make it a go-to recipe you’ll want to return to again and again.
Korean Chicken Lettuce Wraps
These Korean Chicken Lettuce Wraps are a light, flavorful dish made with ground chicken sautéed in a savory-sweet Korean-inspired sauce, served in crisp lettuce leaves and topped with quick pickled vegetables and spicy gochujang mayo.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Ingredients
- 1 lb ground chicken
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tbsp low-sodium soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp gochujang (Korean chili paste)
- 1 tsp sesame oil
- 1 head Bibb or butter lettuce, leaves separated
- 1/2 cup shredded carrots
- 1/2 cup shredded cucumber
- 2 tbsp rice vinegar (for pickling)
- 1 tsp sugar (for pickling)
- 1/4 cup mayonnaise
- 1 tbsp gochujang (for mayo)
- 1 tsp lime juice
- 1 tbsp chopped green onions (optional, for garnish)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- In a small bowl, combine 2 tablespoons rice vinegar and 1 teaspoon sugar. Add the shredded carrots and cucumbers to quick pickle. Set aside.
- In a separate small bowl, mix 1/4 cup mayonnaise, 1 tablespoon gochujang, and 1 teaspoon lime juice to make the spicy mayo. Set aside.
- Heat cooking oil in a skillet over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 1 minute.
- Add ground chicken to the skillet and cook until fully cooked and browned, breaking it apart as it cooks.
- In a bowl, whisk together soy sauce, brown sugar, 1 tablespoon rice vinegar, 1 tablespoon gochujang, and sesame oil. Pour over the chicken and cook for 2–3 minutes until the sauce thickens slightly.
- To assemble, spoon the cooked chicken mixture into lettuce leaves.
- Top with pickled vegetables and drizzle with spicy mayo.
- Garnish with chopped green onions and sesame seeds if desired. Serve immediately.
Notes
- You can substitute ground turkey or pork for ground chicken.
- Adjust the gochujang to taste if you prefer a milder or spicier flavor.
- Butter lettuce or Bibb lettuce works best for wraps because of their shape and tenderness.
- Prep the spicy mayo and pickled veggies ahead of time for quicker assembly.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg