Chicken Lettuce Wraps

Main Ingredient


Cooking Time

30-45 mins



Soy Sauce Recipe


Oil 2 tablespoons
Onion (Chopped) 1/3 cup
Garlic 1 tablespoon
Ground Chicken 500 g
Shiitake mushrooms 1 cup
(Rehydrated, sliced
into strips)
KIKKOMAN Soy Sauce 1/4 cup
Cooking wine 1/4 cup
Hoisin Sauce 2 tablespoons
Cornstarch 1 tablespoon
Water 1 1/4 cup
Sugar 2 tablespoons
Greens Onion
2 tablespoons
Red bell pepper (Cut
into strips)
1/2 cup
Sesame oil 1 tablespoon
Oil, for deep frying 2 cups
Iceberg lettuce
1. Saute onion and garlic until translucent. Add ground chicken and cook until brown, then move ground chicken to the side and saute shiitake mushrooms until it releases its own flavor and saute for another 3 minutes. (600sec) KIKKOMAN Soy Sauce
2. Add the Kikkoman Soy Sauce, cooking wine, hoisin sauce. Let it simmer for about 3 minutes. Meanwhile, mix the cornstarch and water then add to the chicken together with the sugar. Simmer until it thickens. Turn off the heat and add green onions, red bell pepper and sesame oil. (480sec)
3. Heat oil and fry sotanghon. To serve, wrap chicken mixture in lettuce and top with the fried sotanghon. (120sec)