Gochujang Honey Chicken Lettuce Wraps

Ingredients

• 300 g boneless skinless chicken thighs
• 2 tbsp gochujang
• 1.5 tbsp honey
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 tsp cornstarch(optional)
• 1 tbsp neutral oil (for stir-fry)
• 8 large leaves romaine or butter lettuce leaves
• 1 small cucumber
• 2 stalks scallions
• 1 tsp sesame seeds(optional)
• 0.5 tsp gochugaru (optional, for extra heat)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice chicken into thin bite-size pieces. Mince garlic and grate ginger. Cut cucumber into thin matchsticks and slice scallions. If using cornstarch, toss it with the chicken to help the glaze cling.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat and add oil. Add chicken and stir-fry until browned and cooked through, 6–8 minutes.

3. 3

   Make glaze and finish: In a bowl, mix gochujang, honey, soy sauce, and rice vinegar (and gochugaru if using). Add the glaze to the pan and stir-fry 2–3 minutes until glossy and thickened, coating the chicken.

4. 4

   Assemble: Pile chicken into lettuce leaves. Top with cucumber and scallions (and sesame seeds if using). Serve immediately.