Korean Fried Chicken Lettuce Wrap

25 - 30 minutes


Cook Within:24 hours

40 Min

Effort :


Spice :


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


Per serving (incl. Tax)


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


  • Mixing bowl
    Mixing bowl
  • Deep Fry Pan
    Deep Fry Pan

Watch Video


  • 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


    • To assemble, spoon 3-4 pieces of chicken into each lettuce leaf with 2-3 cucumber slices. Garnish with sesame seeds. Enjoy!


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