Korean Gochujang Chicken Lettuce Wraps with Charred Corn

Gochujang, Korea's deep red fermented chili paste, brings sweet heat to these quick chicken lettuce wraps. Bite-size thighs get a glossy glaze with garlic and ginger, then tuck into cool butter lettuce with charred corn and sesame.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 22g carbs
• 14g fat

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tsp toasted sesame oil
• 3 garlic cloves
• 1 tbsp minced fresh ginger
• 2 cups fresh sweet corn kernels
• 12 large butter lettuce leaves
• 4 scallions
• 1 tbsp toasted sesame seeds
• 1 lime
• 1 tbsp neutral oil
• 1/2 tsp kosher salt

Instructions

1. 1Pat the chicken thighs dry and cut into small bite-size pieces about 1/2-inch so they cook quickly and stay juicy.
2. 2In a medium bowl whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and ginger until smooth; add the chicken and toss to coat thoroughly.
3. 3Heat a large 12-inch cast-iron or nonstick skillet over medium-high heat until very hot; add the neutral oil and swirl to coat.
4. 4Add the corn kernels in a single layer and let them sit undisturbed 2 to 3 minutes until deeply charred in spots and fragrant; stir once, cook another minute, then transfer to a plate and season lightly with salt.
5. 5Return the same skillet to medium-high heat; add the marinated chicken in an even layer and cook without moving for 2 minutes to develop caramelized edges.
6. 6Stir and continue cooking, tossing frequently, until the chicken is cooked through, glossy, and sticky with sauce, about 5 to 6 minutes total; the sauce should bubble and cling.
7. 7Thinly slice the scallions on the bias and cut the lime into wedges.
8. 8Arrange butter lettuce leaves on a platter or pack them separately for lunchboxes; they should be crisp and cup-shaped.
9. 9Spoon the hot gochujang chicken into the lettuce cups, top generously with the charred corn, sliced scallions, and a sprinkle of sesame seeds.
10. 10Finish each wrap with a squeeze of fresh lime juice right before eating so the bright acidity cuts the spicy-sweet glaze.
11. 11Pack components separately if prepping ahead: chicken and corn stay warm or reheat gently, lettuce stays crisp, and assemble just before lunch.