Korean Chicken Wraps
- Yield: servings
- For marinade
- 1/4cup soy sauce
- 2tablespoons rice vinegar
- 2teaspoons sesame oil
- 3tablespoons sugar
- 1tablespoon red chili paste (preferably Korean gochujang)
- 1tablespoon grated ginger
- 3-- scallions, thinly sliced
- 2cloves garlic, finely minced
- 4-- or 5 cracks of black pepper
- For wraps
- 1pound chicken breast tenders, thinly sliced
- 8ounces (about 5 or 6) shiitake mushrooms, thinly sliced
- 1small onion, quartered and thinly sliced
- 1large green bell pepper, sliced into bite sized strips
- 2tablespoons vegetable or canola oil
- 1teaspoon toasted sesame seeds
- 1-- scallion, very thinly sliced on the bias
- 1small red chili, thinly sliced (optional)
Prepare the marinade by stirring together the soy sauce, rice vinegar, sesame oil, sugar, chili paste, ginger, scallions, garlic and pepper in a large bowl. Add chicken, shiitakes, onion and bell pepper and marinate for 30 minutes.
Pull off 8-10 of the lettuce leaves and rinse well. Drain on a paper towel until ready to use.
Heat oil in a large pan over high heat until pan is very hot. Cook the chicken and vegetables, stirring constantly, until the chicken is cooked and the marinade is evaporated and caramelized into a sticky sauce (about 5 minutes).
Arrange lettuce leaves on a large platter and add a scoop of chicken/vegetable mixture to the center of each. Or for family-style presentation, arrange the lettuce leaves in a stack on a plate with a large bowl of the chicken/vegetable mixture. Garnish may be sprinkled over each wrap (if arranged on a platter) or served in little bowls for self-service (if serving family style).
Serve with steamed rice.