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


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.


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


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.