Print

Crispy Thai Peanut Chicken Lettuce Wraps

crispy thai peanut chicken lettuce wraps - featured image
Print Recipe

A quick and easy recipe featuring crispy fried chicken strips coated in a creamy, tangy Thai peanut sauce, served in fresh lettuce wraps with crunchy noodles and fresh veggies.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into thin strips
  • 1/2 cup all-purpose flour or almond flour for gluten-free option
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying (avocado oil preferred)
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce or tamari (gluten-free)
  • 1 tbsp honey or maple syrup
  • 1 tbsp fresh lime juice
  • 1 tsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 tsp chili flakes (adjust to taste)
  • Water to thin the sauce as needed
  • 1 head iceberg or butter lettuce, leaves separated
  • 1 cup crunchy chow mein noodles or fried wonton strips
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts (optional)
  • 1 green onion, thinly sliced

Instructions

  1. Pat the chicken strips dry with paper towels to encourage crispiness.
  2. In a shallow bowl, combine flour, garlic powder, salt, and black pepper.
  3. Dredge each chicken strip in the seasoned flour mixture, shaking off any excess. Set aside on a plate.
  4. In a medium bowl, whisk together peanut butter, soy sauce, honey, lime juice, rice vinegar, ginger, garlic, and chili flakes. Add water a tablespoon at a time until smooth and pourable. Taste and adjust seasoning if needed.
  5. Pour about 1/2 inch of vegetable oil into a large skillet over medium-high heat. Heat until a small pinch of flour sizzles immediately when dropped in (around 350°F or 175°C).
  6. Working in batches, fry the chicken strips for 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan.
  7. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
  8. Lay out the lettuce leaves on a serving platter. Place a few chicken strips on each leaf, drizzle generously with peanut sauce, and sprinkle with crunchy noodles, shredded carrots, cilantro, green onions, and chopped peanuts.
  9. Serve immediately to maintain the crunch of the lettuce and noodles.

Notes

Pat chicken dry before coating to ensure crispiness. Maintain oil temperature around 350°F for best frying results. Sauce can be made ahead and refrigerated for up to 3 days. For a lighter option, bake chicken at 425°F for 15-20 minutes, turning halfway. Use almond flour and tamari for gluten-free version. Nut-free substitutions include sunflower seed butter and toasted seeds.

Nutrition

Keywords: Thai peanut chicken, lettuce wraps, crispy chicken, peanut sauce, quick dinner, gluten-free option, healthy chicken recipe

Find it online: https://forkifyfun.com/crispy-thai-peanut-chicken-lettuce-wraps-easy-homemade-recipe-with-crunchy-noodles/