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Chicken Lettuce Wraps (PF Chang’s Copycat) Recipe

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4.3 from 58 reviews

This PF Chang’s copycat Chicken Lettuce Wraps recipe features a flavorful filling of finely chopped chicken thighs, rehydrated shiitake mushrooms, water chestnuts, garlic, and ginger, all sautéed in a savory sauce made with soy, oyster, hoisin, and mirin. Served in crisp butter lettuce leaves with optional crispy puffed rice sticks, these wraps offer a perfect balance of textures and Asian-inspired flavors for a delicious appetizer or light meal.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Protein and Produce

  • 1 pound chicken thighs, chopped into very small pieces
  • 2 ounces dried shiitake mushrooms
  • 1 (8-oz) can water chestnuts, chopped
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon fresh ginger, minced
  • 4 green onions, chopped and divided
  • 2 heads butter lettuce (or iceberg lettuce)

Oils

  • 2 1/2 tablespoons canola oil, divided
  • 2 1/2 teaspoons sesame oil, divided
  • Approximately 2 inches frying oil (canola, vegetable, or other neutral oil) for deep frying rice sticks

Sauces and Condiments

  • 2 tablespoons soy sauce (for filling sauce)
  • 2 tablespoons oyster sauce (for filling sauce)
  • 2 tablespoons aji mirin (rice wine)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon granulated sugar (for filling sauce)
  • 1 teaspoon cornstarch
  • 1/4 cup cold water (for filling sauce)
  • 2 tablespoons granulated sugar (for dipping sauce)
  • 3 tablespoons soy sauce (for dipping sauce)
  • 4 teaspoons rice vinegar
  • 1 teaspoon chili garlic sauce (e.g., Sambal Oelek)
  • 1/4 to 1/2 teaspoon Chinese-style hot mustard
  • 1 to 2 teaspoons oyster sauce (for dipping sauce)
  • 1/2 teaspoon sesame oil (for dipping sauce)

Additional Ingredients

  • 1 (6.75-oz) package maifun rice sticks
  • 1 1/2 teaspoons kosher salt (for seasoning chicken)
  • Black pepper, to season chicken and filling
  • 1/4 cup warm water (for dipping sauce)

Instructions

  1. Prep the Chicken: Freeze thawed chicken briefly for easier chopping or start thawing frozen chicken to partially frozen state. The chicken should be chopped while still partially frozen for best texture.
  2. Rehydrate Shiitake Mushrooms: Soak dried shiitake mushrooms in very hot water for 30 minutes until softened. Squeeze out excess water, discard tough stems, and finely chop the mushrooms. Set aside approximately 1 3/4 cups (7-8 ounces) of chopped mushrooms.
  3. Prepare Vegetables: Drain and chop water chestnuts, smash and mince garlic, peel and mince ginger. Set aside.
  4. Make Filling Sauce: In a small bowl, combine 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch. Stir until smooth and set aside.
  5. Chop the Chicken: Chop partially frozen chicken into very small pieces about 1/4 to 1/2 inch dice. Seal in a ziplock bag and place in water to thaw fully for 10-20 minutes while prepping other ingredients.
  6. Fry the Rice Sticks (Optional): Heat 2 inches of frying oil in a pot to about 400°F. Break off small handfuls of rice sticks and fry until they quickly puff (2-3 seconds). Remove and drain on paper towels. Set aside for serving.
  7. Cook the Chicken: Heat a wok, cast iron, or large skillet on medium-high heat. Add 1 1/2 tablespoons neutral oil and 1/2 tablespoon sesame oil. Drain chicken well, add to hot pan, season with 1 1/2 teaspoons kosher salt and black pepper, and stir constantly until cooked through (2-3 minutes). Remove chicken and juices to a plate.
  8. Sauté Mushrooms and Vegetables: Maintain medium-high heat, add 1 tablespoon neutral oil and 1 teaspoon sesame oil. When hot, add mushrooms and water chestnuts, sauté 2-3 minutes. Add garlic and ginger, sauté 1 more minute.
  9. Combine Filling: Return chicken and juices to the pan along with the prepared filling sauce. Reduce heat to medium and cook for 2 minutes.
  10. Add Green Onions: Chop green onions, reserving a small amount for garnish. Add the rest to the pan, sauté 1-2 minutes, then remove from heat.
  11. Make Dipping Sauce: In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese-style hot mustard, 1 to 2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil.
  12. Prepare Lettuce: Remove core from butter lettuce heads, clean leaves thoroughly to remove debris, and dry on paper towels.
  13. Assemble Wraps: Place a handful of fried rice sticks in each lettuce leaf, top with a spoonful of warm chicken and mushroom filling, sprinkle with fresh green onions, and serve immediately. Enjoy!

Notes

  • Shrink chicken pieces small for ideal texture in wraps—aim for 1/4 to 1/2 inch dice.
  • Frying rice sticks is optional but adds a delightful crunch to the wraps.
  • Use a wok or cast iron skillet for best high heat cooking results.
  • Be careful cleaning butter lettuce leaves as they often contain dirt and debris.
  • Aji mirin (rice wine) adds authentic flavor but can be substituted with a sweet rice wine or a mixture of sake and sugar if unavailable.
  • Adjust chili garlic sauce and mustard amounts in dipping sauce to your preferred heat level.
  • Partially freezing chicken prior to chopping makes processing much easier and helps achieve the desired fine dice.
  • Keep the filling hot when assembling wraps for best taste and texture.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Asian

Find it online: https://allyumcooks.com/chicken-lettuce-wraps-pf-changs-copycat-recipe/