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Chicken Lettuce Wraps (PF Chang's Copycat)

Finely diced chicken thighs and shiitake mushrooms cooked in a bold Asian-inspired sauce, served in butter lettuce leaves with crispy fried rice noodles and a savory dipping sauce. Better than the restaurant original.
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Prep Time 20 minutes
Cook Time 10 minutes
Mushroom Soaking Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian
Calories: 552
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 tbsp canola oil divided
  • 2.5 tsp sesame oil divided, toasted preferred
  • 1 lb chicken thighs chopped into 1/4 to 1/2 inch pieces, partially freeze for easier dicing
  • 1.5 tsp kosher salt for seasoning chicken
  • black pepper to taste
  • 2 oz dried shiitake mushrooms rehydrated in hot water for 30 minutes, or 8 oz fresh shiitake or cremini
  • 1 can water chestnuts 8 oz, drained and chopped
  • 1 tbsp garlic smashed and minced, about 4 to 5 cloves
  • 1 tbsp fresh ginger minced
  • 4 green onions chopped, divided
  • 0.25 cup cold water for filling sauce
  • 2 tbsp soy sauce for filling sauce
  • 2 tbsp oyster sauce for filling sauce
  • 2 tbsp aji mirin rice wine, or substitute 2 tbsp rice vinegar plus 1 tsp extra sugar
  • 3 tbsp hoisin sauce for filling sauce
  • 1 tbsp granulated sugar for filling sauce
  • 1 tsp cornstarch for filling sauce
  • 0.25 cup warm water for dipping sauce
  • 2 tbsp granulated sugar for dipping sauce
  • 3 tbsp soy sauce for dipping sauce
  • 4 tsp rice vinegar for dipping sauce
  • 1 tsp chili garlic sauce Sambal Oelek works great
  • 0.25 tsp Chinese-style hot mustard adjust to taste
  • 1 tsp oyster sauce for dipping sauce
  • 0.5 tsp sesame oil for dipping sauce
  • 1 package maifun rice sticks 6.75 oz, for frying
  • 2 cups canola or vegetable oil for frying rice sticks (2 inches deep in a 3-quart pot)
  • 2 heads butter lettuce or iceberg leaves separated and washed

Equipment

  • Wok or cast iron skillet
  • 3-quart pot for frying
  • Cooking thermometer
  • Chef's knife

Method
 

  1. Soak dried shiitake mushrooms in very hot water for 30 minutes. Squeeze out excess water, remove and discard stems, and chop into small pieces. You should yield about 1 and 3/4 cups. Set aside.
  2. Place thawed chicken in the freezer for 20 to 30 minutes to firm up for easier dicing. Once partially frozen, dice into 1/4 to 1/2 inch pieces. Seal in a zip-lock bag, place in a bowl of water, and let thaw fully, about 10 to 20 minutes. Do not cook until completely thawed.
  3. Mix all filling sauce ingredients (cold water, soy sauce, oyster sauce, aji mirin, hoisin sauce, sugar, cornstarch) in a small bowl until cornstarch dissolves. Set aside. Drain and chop water chestnuts. Mince garlic and ginger. Set aside.
  4. Heat 2 inches of oil in a 3-quart pot to 400 degrees F over just above medium heat. Drop a small handful of rice sticks into the oil. They will puff up within 2 to 3 seconds. Remove immediately to a paper towel-lined plate. Repeat in batches. Set pot aside to cool completely.
  5. Heat a wok or cast iron skillet over medium-high until very hot. Add 1 and 1/2 tbsp canola oil and 1/2 tsp sesame oil. Drain chicken well and add to the pan. Stir constantly and cook 2 to 3 minutes until fully cooked. Season with salt and pepper. Remove to a plate.
  6. Keep heat at medium-high. Add remaining 1 tbsp canola oil and 1 tsp sesame oil. Add mushrooms and water chestnuts. Saute for 2 to 3 minutes. Add garlic and ginger and cook 1 more minute until very fragrant.
  7. Return chicken to the pan. Pour in filling sauce. Reduce heat to medium and cook for 2 minutes, stirring to coat evenly. Add most of the green onions and saute 1 to 2 more minutes. Remove from heat.
  8. Whisk all dipping sauce ingredients together in a small bowl. Taste and adjust.
  9. Separate, wash, and dry lettuce leaves. Place a handful of fried rice sticks in each leaf. Top with warm chicken filling. Garnish with reserved green onions. Serve with dipping sauce on the side.

Notes

Shiitake substitute: Use 8 oz fresh cremini, baby portabella, or button mushrooms if shiitake unavailable. Aji mirin substitute: 2 tbsp rice vinegar plus 1 extra tsp sugar. Chicken shortcut: Ground chicken can replace diced thighs for easier prep. Lettuce options: Butter lettuce, iceberg, romaine hearts, or red leaf all work. Storage: Filling keeps 3 to 4 days refrigerated or 2 to 3 months frozen. Dipping sauce keeps 1 week refrigerated.