Chicken Lettuce Wraps (Exact PF Chang’s Copycat!)
In just 30 minutes, enjoy PF Chang's Chicken Lettuce Wraps at home! Saucy, flavorful chicken filling topped with crispy rice sticks on crisp lettuce leaves for a satisfying meal.
Equipment
- 1 wok neutral oil heated to 400F for frying and stir-frying
Ingredients
Ingredients
- 1 lb chicken thigh minced
- ½ teaspoon kosher salt for seasoning
- ¼ teaspoon white pepper for seasoning
- ½ teaspoon sesame oil for seasoning
- ¼ teaspoon baking soda to keep meat tender
- 2 tablespoon oyster sauce for umami flavor
- 1 tablespoon mushroom water from rehydrated shiitake mushrooms
- 1 tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sake
- ½ tablespoon sugar
- 1 teaspoon sesame oil plus more for finishing the dish
- ½ teaspoon cornstarch to thicken sauce
- 3 cups neutral oil for frying
- 4 oz vermicelli rice noodle use Three Lady Brand or Lungkow Brand
- 4 cloves garlic minced
- 1 scallion greens and whites separated and sliced
- 5 dried shiitake mushrooms rehydrated, drained, squeezed dry and roughly chopped
- ¼ cup water chestnuts roughly chopped
- 1 iceberg lettuce whole head
Instructions
Instructions
- Mix chicken thighs with salt, white pepper, sesame oil, and baking soda in a bowl. Let it sit for 15 minutes to marinate and tenderize.
- Heat pan over medium-high heat. Toss in marinated chicken and cook until browned and done, about 5-7 minutes.
- Stir in oyster sauce, mushroom water, light and dark soy sauces, plus white vinegar. Cook for 2-3 minutes to blend flavors.
- Prepare lettuce by washing and drying the leaves well so they are crisp and fresh.
- Cook vermicelli noodles separately if desired. Chop mushrooms and water chestnuts and stir into chicken mix for texture.
- Spoon chicken mixture into lettuce cups and pile as high as desired.
- Optionally, drizzle more sesame oil on top for flavor finishing touch.
- Serve wraps immediately to enjoy the crunch and juicy tasty bite.
Notes
For best texture, hand mince chicken thighs rather than using ground meat. Use dried shiitake mushrooms and rehydrate to create mushroom water for added umami. Keep lettuce crisp by soaking in ice water and drying before serving.