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Crispy Teriyaki Chicken Lettuce Wraps Easy Homemade Recipe with Crunchy Wonton Strips

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These crispy teriyaki chicken lettuce wraps combine juicy pan-fried chicken coated in a crunchy flour and cornstarch mix with sweet-savory teriyaki sauce and crunchy fried wonton strips, all wrapped in fresh butter lettuce leaves for a light yet satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (thighs recommended)
  • ½ cup teriyaki sauce (store-bought or homemade with soy sauce, brown sugar, garlic, ginger, and rice vinegar)
  • ⅓ cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 large egg, beaten
  • Vegetable or canola oil for frying
  • 10–12 wonton wrappers, cut into thin strips
  • 1 head butter lettuce or iceberg lettuce, separated into large leaves
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds (optional)
  • Optional extras: shredded carrots, sliced red chili, chopped cilantro

Instructions

  1. Cut chicken into bite-sized pieces and pat dry to remove excess moisture.
  2. Mix flour and cornstarch in a shallow bowl. Beat egg in another bowl.
  3. Dip each chicken piece into egg, then dredge in flour mixture to coat evenly. Set aside.
  4. Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat. Fry chicken pieces in batches for about 4 minutes per side until golden and crispy. Remove and drain on paper towels.
  5. Cut wonton wrappers into thin strips about ¼ inch wide. Heat oil in a separate pan or the same skillet after chicken is done. Fry wonton strips in batches until golden and crispy, about 1-2 minutes. Remove and drain on paper towels.
  6. Warm teriyaki sauce gently in a small saucepan over low heat until slightly thickened and aromatic.
  7. Place fried chicken in a bowl, pour warm teriyaki sauce over, and toss gently to coat evenly.
  8. Separate fresh butter lettuce leaves. Spoon teriyaki chicken into each leaf, top with wonton strips, sliced green onions, and toasted sesame seeds. Add optional shredded carrots or sliced chili if desired.
  9. Arrange wraps on a platter and serve immediately.

Notes

Pat chicken dry before coating for best crispiness. Fry wonton strips just before serving to keep them crunchy. Warm teriyaki sauce gently to avoid soggy coating. Avoid overcrowding the pan when frying chicken to maintain oil temperature. For gluten-free, substitute flour with almond or gluten-free flour and use tamari instead of soy sauce.

Nutrition

Keywords: teriyaki chicken, lettuce wraps, crispy chicken, wonton strips, easy recipe, quick dinner, homemade teriyaki, crunchy wraps

Find it online: https://realityeats.com/crispy-teriyaki-chicken-lettuce-wraps-easy-homemade-recipe-with-crunchy-wonton-strips/