May Recipe of the Month:

This month’s recipe brings bold Korean-inspired flavours to your table with a fresh, satisfying twist. Golden, crispy chicken perfectly fried for that irresistible crunch, then coated in a sticky, savory-sweet glaze made from gochujang chilli paste, soy sauce, honey, minced ginger and garlic. The result is a balance of heat, umami, and subtle sweetness that clings to every bite.

Served in cool, crisp lettuce cups, these wraps are light yet packed with flavour. A bright pickled cucumber garnish cuts through the richness, adding a refreshing tang and crunch that elevates the whole dish.

Perfect for sharing or as a standout midweek meal, these Korean-style chicken lettuce wraps are messy in the best way and guaranteed to disappear quickly!

Crispy Korean Style Chicken Lettuce Wraps

Ingredients:

Chicken:
500g boneless chicken thighs
30g cornflour
1tsp garlic powder
1 tsp salt
½ tsp black pepper
1l sunflower oil for frying

Glaze:
20g Gochujang chilli paste
15g soy sauce
15g honey
15g brown sugar
10g sesame oil
10g minced garlic
10g minced ginger
20g water

Pickled cucumber:
1 cucumber, thinly sliced
30g rice vinegar
30g caster sugar
Salt

Garnish:
1 x Mereworth lettuce
5 spring onions, finely sliced
10g toasted sesame seeds
1 lime, cut into segments
½ bunch coriander, roughly chopped

Method:

For the cucumber:

Boil the vinegar, sugar, and salt. Remove from the heat and cool slightly.
Add in the sliced cucumber and set aside.

For the chicken:
Safety note: Take care when cooking with hot oil—never leave it unattended and handle with caution.

Dice the chicken thigh into bite sized pieces
Mix the cornflour with the garlic powder, salt, and pepper.
Coat the chicken in the cornflour mix.
In a deep frying pan add 3cm of sunflower oil and heat.
Carefully add in the chicken and fry until golden brown. The chicken should be 75 degrees c when cooked.

For the glaze:

Add all the glaze into a pan and heat until the mixture starts to bubble and thicken slightly. Remove from the heat.

To finish:

Place the chicken on a plate or bowl and pour over the warm glaze.
Sprinkle the toasted sesame seeds and sliced spring onions over the chicken.
Separate the leaves of the lettuce and fill with the chicken mix, and top with pickled cucumber.
Finish with a squeeze of lime juice and chopped coriander.