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Crunchy chicken lettuce cups
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress guests with customizable lettuce cup appetizers.
Ingredients:
  • 250ml (1 cup) vegetable oil
  • 10 wonton wrappers (See note)
  • 500g chicken thigh fillets, cut into 1cm pieces
  • 2 eschalots, (see note) finely chopped
  • 2 cloves garlic, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1/2 bunch coriander, roots and stems chopped, leaves picked
  • 24.00 gm brown sugar
  • 21.00 gm light soy sauce
  • 36.60 gm fish sauce
  • 1 1 /31.50 gm lime juice
  • 12 iceberg lettuce leaves
  • Roasted unsalted peanuts (optional), to serve
Instructions:
  • Line a tray with paper towel. Heat oil in a wok over medium heat. Cut wrappers into 4mm-wide strips, then gently separate them. Fry in 2 batches, stirring, until golden brown, about 1 minute. Remove from oil with tongs and let drain on the prepared tray.
  • Drain most of the oil from the wok, leaving behind 2 tablespoons. Return the wok to medium heat, pour in 1 tablespoon of the reserved oil, then stir-fry half of the chicken until browned, about 2 minutes. Transfer the cooked chicken to a plate using a slotted spoon. Repeat with the remaining oil and chicken.
  • Sauté eschalots, garlic, chilli, and coriander roots and stems in a wok for 2 minutes until eschalots are soft. Caramelize sugar for another 2 minutes. Pour in soy sauce, fish sauce, and cooking juices from chicken. Let it simmer for 2 minutes until slightly reduced. Finally, add chicken and stir-fry for 2 minutes until heated through.
  • Take the wok off the heat and blend in the refreshing lime juice. Arrange lettuce leaves on plates and fill them generously with the flavorful chicken mixture. Garnish with wonton crisps, fresh coriander leaves, and optionally, crunchy peanuts before serving.

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