Korean Barbecue-style Chicken Lettuce Wraps

The combination of crisp lettuce, aromatic white rice, an addictive homemade Korean sweet chilli sauce & delicious griddled chicken for a Korean barbecue-inspired experience that is quick and easy enough for busy weeknights! Recipe in collaboration with Rachel Phipps.


    For the Korean Barbecue-style Chicken

    • 1 1/2 tbsp soy sauce
    • 1 tbsp gochujang
    • 1 tbsp doenjang
    • 1 tbsp rice vinegar
    • 1 tbsp Korean plum syrup
    • 1/2 tbsp toasted sesame oil
    • 1/2 small brown onion
    • 2 large garlic cloves
    • thumb size piece ginger
    • 4 skinless boneless chicken thighs


    For the Korean Sweet Chilli Sauce

    • 2 tbsp gochujang
    • 1 1/2 tbsp rice vinegar
    • 1 tbsp runny honey
    • 1 tsp toasted sesame oil


    For the Lettuce Wraps

    • 2 gem lettuces
    • 60g (2 oz) jasmine rice
    • seasoned Korean seaweed flakes

First, marinate the chicken. Combine all the marinade ingredients – the onion, garlic and ginger without their skins – in a blender and blitz until you have a smooth marinade.


Cut each chicken thigh into 4 pieces and using the palm of your hand bash them down to flatten them a bit so they’re all of an even thickness.


Leave to marinate for at least 1 hour, but preferably overnight.


Partager la recette

Cook the rice and separate the gem lettuce leaves into cups.


Meanwhile, whisk together all the Korean sweet chilli sauce ingredients and set aside.



Heat a griddle pan on high or get the barbecue going.


Cook the chicken pieces for about 5 minutes on each side until they’re nicely charred and totally cooked through – if you’re working inside you’ll want to open the windows as the sugar content in the plum syrup does produce a bit of smoke along with a beautiful char!



Bring everything to the table so everyone can build their own lettuce cups!