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Korean Barbecue-style Chicken Lettuce Wraps

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes (plus marinating time)
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Korean


These easy Korean Barbecue-style Chicken Lettuce Wraps combine crisp lettuce, aromatic white rice, an addictive homemade Korean sweet chilli sauce and delicious griddled chicken for a Korean barbecue-inspired experience that is quick and easy enough for busy weeknights!



For the Korean Barbecue-style Chicken

  • 1 1/2 tbsp soy sauce
  • 1 tbsp gochujang
  • 1 tbsp doenjang
  • 1 tbsp rice vinegar
  • 1 tbsp Korean plum syrup 
  • 1/2 tbsp toasted sesame oil
  • 1/2 small brown onion
  • 2 large garlic cloves
  • thumb size piece ginger 
  • 4 skinless boneless chicken thighs

For the Korean Sweet Chilli Sauce

  • 2 tbsp gochujang
  • 1 1/2 tbsp rice vinegar
  • 1 tbsp runny honey
  • 1 tsp toasted sesame oil

For the Lettuce Wraps

  • 2 gem lettuces
  • 60g (2 oz) jasmine rice
  • seasoned Korean seaweed flakes 


  1. First, marinate the chicken. Combine all the marinade ingredients – the onion, garlic and ginger without their skins – in a blender and blitz until you have a smooth marinade. Cut each chicken thigh into 4 pieces and using the palm of your hand bash them down to flatten them a bit so they’re all of an even thickness. Leave to marinate for at least 1 hour, but preferably overnight.
  2. Cook the rice and separate the gem lettuce leaves into cups. Meanwhile, whisk together all the Korean sweet chilli sauce ingredients and set aside.
  3. Heat a griddle pan on high or get the barbecue going. Cook the chicken pieces for about 5 minutes on each side until they’re nicely charred and totally cooked through – if you’re working inside you’ll want to open the windows as the sugar content in the plum syrup does produce a bit of smoke along with a beautiful char! 
  4. Bring everything to the table so everyone can build their own lettuce cups!