Catch and Catch Miami Executive Chef Hung Huynh’s Chicken Lettuce Wraps

Catch and Catch Miami Executive Chef Hung Huynh’s Chicken Lettuce Wraps
Staff Writer
The Catch

Chicken Lettuce Wraps

These spicy sweet chicken lettuce wraps are lean and flavorful. Rich with Asian flavors, this recipe from Executive Chef Hunh Huynh of Catch and Catch Miami is an excellent way to make dinner savory and fresh.

1
Servings
3912
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 1 1/2 Pound boneless chicken thigh, in 1/4-inch thick slices
  • 1 Cup sake
  • 1 Cup cornstarch
  • 1 egg
  • 2 Cups sweet chili
  • 1/2 Cup fish sauce
  • 1/3 Cup soy sauce
  • 1 Tablespoon aleppo pepper (or red chili flakes)
  • 1 Cup diced red bell pepper
  • 1 Cup sliced scallions
  • 1 lare sweet potato
  • 1 Tablespoon salt

For the garlic Hoisin sauce

  • 1/2 Cup garlic, minced
  • 1/2 Cup chili oil
  • 1/2 Cup scallion, sliced
  • 1/2 Cup water
  • 1/2 Cup Hoisin sauce

Directions

For the chicken

Place the chicken in a medium sized bowl. Cover it with a combination of the sake, cornstarch, and egg. Allow the chicken to marinate. 

In a deep frier, fry the marinated chicken for three minutes. Do not allow the chicken to fully cook at this point. After three minutes, removed the partially cooked chicken, and set it aside to cool. 

In a separate bowl, combine the sweet chili, fish sauce, soy sauce, aleppo pepper, bell pepper, and scallions to create a glaze for the chicken. Add the resting, partially cooked chicken to this bowl. Over high heat, add oil to a large frying pan. Once the oil begins to smoke, add the bowl of chicken and glaze to the pan. Cook these together until the glaze sticks to the chicken. 

Once finished, remove the chicken from the heat.  

Cut the sweet potato into thin, Julienned pieces. Soak the potato pieces in water. Heat your frying oil to 300 degrees, then place the potatoes in the oil and fry until they are crispy. When they are finished, season them with salt.

Serve the crispy potatoes with your glazed chicken, alongside the lettuce cups and garlic Hoisin sauce. 

 

For the garlic Hoisin sauce

Over high heat, add the garlic and chili oil to a saute pan. Toast the garlic until it is light brown, then remove the pan from the heat. To this pan, add the scallion, water, and Hoisin sauce. Mix well to combine. 

Nutritional Facts

Total Fat
148g
100%
Sugar
111g
100%
Saturated Fat
18g
75%
Cholesterol
150mg
50%
Carbohydrate, by difference
504g
100%
Protein
89g
100%
Vitamin A, RAE
488µg
70%
Vitamin B-12
1µg
42%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
51mg
68%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
833mg
83%
Choline, total
86mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
32g
100%
Folate, total
385µg
96%
Iron, Fe
21mg
100%
Magnesium, Mg
274mg
86%
Manganese, Mn
4mg
100%
Niacin
29mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1126mg
100%
Riboflavin
2mg
100%
Selenium, Se
95µg
100%
Sodium, Na
10325mg
100%
Thiamin
2mg
100%
Water
1578g
58%
Zinc, Zn
6mg
75%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.