Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian, Chinese
  • Diet: Halal

Description

This Chicken Lettuce Wraps recipe is a delicious PF Chang’s copycat that features tender, finely chopped chicken thighs sautéed with rehydrated shiitake mushrooms, water chestnuts, and aromatic garlic and ginger. Wrapped in crisp butter lettuce leaves and complemented by crispy fried rice sticks and a flavorful dipping sauce, this dish offers a perfect balance of textures and savory flavors that make an irresistible appetizer or light meal.

Ingredients

Scale

Meat and Oils

  • 2 & 1/2 tablespoons canola oil (divided)
  • 2 & 1/2 teaspoons sesame oil (divided)
  • 1 pound chicken thighs (chopped into very small pieces)

Produce & Mushrooms

  • 2 ounces dried shiitake mushrooms
  • 1 (8-oz) can water chestnuts, chopped
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon fresh ginger, minced
  • 4 green onions, chopped and divided
  • 2 heads butter lettuce (or iceberg lettuce)

Starches & Sauces

  • 1 (6.75-oz) package maifun rice sticks
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons aji mirin (rice wine)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar

Additional Ingredients

  • 1 & 1/2 teaspoons kosher salt (for seasoning chicken)
  • Black pepper to taste
  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 1/4 cup warm water (for dipping sauce)
  • 2 tablespoons granulated sugar (for dipping sauce)
  • 3 tablespoons soy sauce (for dipping sauce)
  • 4 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce (e.g., Sambal Oelek)
  • 1/4 to 1/2 teaspoon Chinese-style hot mustard
  • 1 to 2 teaspoons oyster sauce (for dipping sauce, to taste)
  • 1/2 teaspoon sesame oil (for dipping sauce)
  • 2 inches frying oil (canola or vegetable oil for frying rice sticks)

Instructions

  1. Prep the chicken: If using thawed chicken, place it in the freezer briefly to partially freeze for easier chopping. If frozen, start thawing it. Chop the chicken when it is partially frozen into very fine pieces (about 1/4 to 1/2 inch dice), aiming for a uniform texture.
  2. Rehydrate shiitake mushrooms: Soak 2 ounces dried shiitake mushrooms in hot water for 30 minutes until softened. Drain, squeeze out excess water, discard tough stems, and finely chop mushrooms.
  3. Prepare vegetables: Drain and chop water chestnuts, smash and mince garlic, and mince fresh ginger. Set all aside.
  4. Make the filling sauce: In a small bowl, combine 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir well and set aside.
  5. Chop chicken thoroughly: After it’s partially frozen, chop chicken into very small pieces. Seal in a ziplock bag, place in bowl of water to thaw within 10-20 minutes but do not cook until fully thawed.
  6. Fry the rice sticks (optional): Heat 2 inches of frying oil to 400°F in a pot. Fry small handfuls of rice sticks until puffed (2-3 seconds), then drain on paper towels. Set aside.
  7. Cook the chicken: Heat a wok or cast iron skillet over medium-high heat. Add 1 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil. Drain chicken well, add to hot pan, stir constantly, and season with 1 1/2 teaspoons kosher salt and black pepper. Cook until just done (2-3 minutes). Remove chicken and set aside.
  8. Sauté mushrooms and water chestnuts: Keep pan on medium-high heat, add 1 tablespoon neutral oil and 1 teaspoon sesame oil. Add chopped mushrooms and water chestnuts, sauté 2-3 minutes. Add garlic and ginger, sauté another 1 minute.
  9. Combine chicken and sauce: Return chicken and juices to pan. Add filling sauce, lower heat to medium, and cook for 2 minutes, stirring well.
  10. Add green onions: Chop green onions; reserve some for garnish. Add remaining to pan and sauté 1-2 minutes more. Remove from heat.
  11. Prepare dipping sauce: In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese hot mustard, 1-2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil.
  12. Prepare lettuce: Remove core from butter lettuce heads and carefully clean each leaf to remove debris. Pat dry with paper towels. Use butter or iceberg lettuce leaves as wraps.
  13. Assemble wraps and serve: Place a handful of fried rice sticks into each lettuce leaf, top with warm chicken mixture, sprinkle with reserved green onions and serve with dipping sauce to enjoy.

Notes

  • Partially freezing chicken makes it easier to finely chop for a better texture in the filling.
  • Rehydrating dried shiitake mushrooms enhances their flavor and texture in the dish.
  • Frying rice sticks is optional but adds a fun crispy texture to the wraps.
  • Use a wok if available for best results cooking at high heat; otherwise, a cast iron or large skillet works well.
  • Make sure to thoroughly clean butter lettuce leaves as they can contain dirt and debris.
  • The dipping sauce can be adjusted for heat by varying the amount of chili garlic sauce and hot mustard to taste.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://simplysavorykitchen.com/chicken-lettuce-wraps-pf-changs-copycat-recipe/