Chicken Lettuce Wraps in Crispy Wanton Cups

2 months ago

 This healthy and easy-to-make dish is perfect as an appetizer or for dinner!


Chicken Lettuce Wraps in Crispy Wanton Cups 

Makes 15 servings


½ kilo Chicken breast fillets

15 Dried shiitake mushrooms

3 Tbsps Canola oil

1 Onion, chopped

1 cup Diced carrots

1 cup Chopped water chestnuts


3 Tbsps Oyster sauce

2 Tbsps Hoisin sauce

2 Tbsps Chili garlic sauce

1 tsp Sugar

1 tsp Red cane vinegar or apple cider

1 tsp Sesame oil

15-16 pcs Round wanton wrappers

2-3 cups Cooking oil

1 head Large iceberg lettuce

*Coriander (wansuy) leaves

*Chopped roasted peanuts

  1. Dice chicken breast fillets. Set aside.
  2. Soak dried mushrooms in a bowl of hot water. When mushrooms are soft and rehydrated, cut off stems and slice caps into thin strips. Reserve soaking liquid.
  3. In a wok, heat canola oil. Toss in onions and sauté until soft and fragrant. Next, add diced chicken and sauté over medium heat until meat turns white. Cover wok with a lid and turn heat to low.
  4. Meanwhile, combine oyster sauce, hoisin sauce, chili garlic sauce, sugar, vinegar, and sesame oil in a bowl. Mix well.
  5. Add seasoning sauce to chicken then add ½ cup mushroom liquid.
  6. Add carrots and water chestnuts then continue to simmer for 8-10 minutes more. Turn off heat.
  7. Meanwhile, prepare fried wanton cups. Heat small saucepan and pour oil about three inches deep. When oil is hot, slip one wanton wrapper in a small strainer (or spider) then press over it with a soup ladle. Carefully lower this into the hot oil and fry for 1-2 minutes until golden. Repeat until all wanton wrappers are fried.
  8. Transfer chicken to a bowl then serve with chilled iceberg lettuce cups, fried wanton cups, coriander leaves, and chopped peanuts.


  1. Cut off the bottom end of the whole lettuce head with a sharp knife.
  2. Peel lettuce one leaf at a time.
  3. Soak leaves in an iced water bath to make them crisp.
  4. Dry lettuce leaves using a clean kitchen towel or a salad spinner.
  5. Cut lettuce about 2 ½ inches from the base with scissors to form a rounded cup. Keep chilled in the refrigerator until ready to use.
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