Korean Fried Chicken Lettuce Wrap

Name: Korean Fried Chicken Lettuce Wrap
SKU: 3807
Price: 250 INR
Availability: InStock

with a Spicy Korean-style Sauce, Fresh Lettuce & Cucumber

25 - 30 minutes

Cook Within:24 hours

40 Min

Effort :

Medium

Spice :

Hot

Spicy, tangy and crispy fried chicken doused in a Korean-style sauce served in iceberg lettuce with fresh cucumbers.

₹250

Per serving (incl. Tax)

68 x Chicken

375 x Chicken Stock

7 x Ginger

7 x Garlic

13 x Light Soy Sauce

12 x Chinese cooking wine

13 x Sesame oil

90 x Egg Noodles

100 x Bok Choy

5 x Scallions

2 x Chilli Paste

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Nutrition Values

(Per Serving)

Calories	401.44
Total Fat	4.78g
Cholesterol	72.5mg
Sodium	1159.54mg
Total Carbohydrates	56.46g
Protein	31.56g

Nutrition Values

(Per Serving)

Calories 401.44
Total Fat 4.78g
- Saturated Fat 0.8g
Cholesterol 72.5mg
Sodium 1159.54mg
Total Carbohydrates 56.46g
- Dietary Fiber 2.4g
- Sugar 13.47g
Protein 31.56g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

Chicken Breast
Soy Sauce
Chili Powder
Gochujang Paste
Cornstarch
Ginger & Garlic Paste
Honey
Chilli Flakes
Sesame seeds
Iceberg Lettuce
English Cucumber

You Will Need

Not Included in Bag

for 1 serving only

Cooking Oil (250-300 ml)
Salt (to taste)
Pepper Powder (to taste)

Utensils

Mixing bowl
Deep Fry Pan

Watch Video

Instructions

1
Prepare the ingredients
- Separate the lettuce into individual leaves that can be used as wraps. You only need 5-6 leaves, feel free to use the remaining lettuce for yourself.
- Slice the cucumber into thin circles, and refrigerate along with the lettuce until needed.
- Pat dry the cleaned chicken breast with a paper towel until it is dry. Cut it into 1″ cubes.
2
Marinate the chicken
- Place the chicken in a mixing bowl and add half of the soy sauce, ginger & garlic paste, red chili powder, 1/2 tsp salt and a sprinkle of pepper powder. Mix well.
- Set the chicken aside to marinate for 20 minutes.
3
Fry the chicken
- Add the cooking oil to a deep frying pan and set it on medium heat.
- Add the marinated chicken to the cornstarch, and make sure all the pieces are coated.
- Dust off the excess cornstarch from the chicken and start frying them once the oil is sufficiently hot (approx 180 degrees celsius). Fry the chicken for 4-5 minutes.
- Rest the fried chicken on a wire rack or a plate lined with paper towels.
4
Prepare the sauce
- In a small mixing bowl, whisk together the gochujang, remaining soy sauce, chili flakes, ginger & garlic paste, honey, salt and pepper to taste. Whisk to mix together.
- Add the sauce to a frying pan on medium-low heat with 30 grams of water. Stir until the sauce is emulsified and simmering.
5
Bring it together
- Once the sauce is simmering and lightly steaming, add the fried chicken to it. Stir until the sauce is absorbed by the chicken and you are left with thick and sticky fried chicken.
6
Assembly
- To assemble, spoon 3-4 pieces of chicken into each lettuce leaf with 2-3 cucumber slices. Garnish with sesame seeds. Enjoy!