Korean-Style Chicken Gangjeong Lettuce Wrap Bowl

Ingredients

• 300 g boneless skinless chicken thighs
• 1 tbsp soy sauce
• 2 cloves garlic
• 1 tsp ginger
• 1/2 cup cornstarch
• 2 tbsp neutral oil
• 2 tbsp gochujang
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp water
• 4 cups romaine lettuce
• 1/2 large cucumber
• 1/4 small red onion
• 2 tbsp rice vinegar (for quick pickles)
• 1 tsp sugar (for quick pickles)
• 1/4 tsp salt (for quick pickles)
• 1 tbsp toasted sesame seeds(optional)

Instructions

1. 1

   Quick pickle the onions: thinly slice red onion. In a small bowl, mix rice vinegar, sugar, and salt; add onion and toss. Set aside (about 10 minutes while you prep the chicken and sauce).

2. 2

   Prep the chicken: cut chicken into bite-size pieces. Mince garlic and grate/finely mince ginger. Toss chicken with soy sauce, garlic, ginger, and cornstarch until evenly coated.

3. 3

   Cook the chicken (about 10 minutes): heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook, stirring occasionally, until crisp and cooked through, 8–10 minutes.

4. 4

   Make the gangjeong glaze (about 10 minutes total cook time): in the same bowl you used earlier (or a small cup), stir gochujang, honey, rice vinegar, sesame oil, and water. Pour glaze into the skillet with the chicken and toss until glossy and thickened, about 1–2 minutes.

5. 5

   Assemble bowls: chop romaine and slice cucumber. Divide lettuce and cucumber between 2 bowls. Spoon crispy gangjeong chicken over the top and add quick pickled onions. Finish with sesame seeds if using.