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Crispy Thai Peanut Chicken Lettuce Wraps Easy Homemade Wonton Recipe

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These crispy Thai peanut chicken lettuce wraps combine crunchy homemade wontons with a savory peanut sauce, tender chicken filling, and fresh lettuce for a fun and flavorful meal.

Ingredients

Scale
  • 1 lb ground chicken (organic, lean preferred)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 green onions, thinly sliced (white and green parts separated)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp fish sauce (or coconut aminos as substitute)
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes (optional)
  • ½ cup creamy peanut butter (natural, no added sugar)
  • 2 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tsp grated fresh ginger
  • 1–2 tbsp warm water
  • 1 clove garlic, minced
  • 20–25 wonton wrappers (store-bought or gluten-free alternative)
  • Vegetable oil, for frying (or air fryer use)
  • 1 head butter lettuce or iceberg lettuce, leaves separated and washed
  • Fresh cilantro leaves (optional, for garnish)
  • Chopped roasted peanuts (for extra crunch)
  • Thinly sliced red chili or jalapeño (optional, for heat)

Instructions

  1. Prepare the chicken filling: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
  2. Add ground chicken and cook, breaking apart with a spatula, for 6-8 minutes until fully cooked and lightly browned.
  3. Stir in white parts of green onions, soy sauce, fish sauce, sesame oil, and red pepper flakes if using. Cook for another 2 minutes to meld flavors. Remove from heat and set aside.
  4. Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, honey, lime juice, grated ginger, minced garlic, and 1 tablespoon warm water. Add more water as needed to reach smooth, pourable consistency. Adjust sweetness or tanginess to taste. Set aside.
  5. Prepare the wontons: Pat wonton wrappers dry if moist. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry 3-4 wontons at a time for 2-3 minutes until golden and crispy. Remove with tongs or slotted spoon and drain on paper towels. Repeat until all are fried.
  6. Alternatively, air fry wontons at 375°F (190°C) for 6-8 minutes, flipping halfway, until crisp.
  7. Assemble the lettuce wraps: Arrange lettuce leaves on a serving platter. Spoon chicken filling into each leaf, drizzle with peanut sauce, add a few crispy wontons on top, then garnish with cilantro, chopped peanuts, and sliced chili if desired.
  8. Serve immediately for best crunch and flavor. Encourage guests to roll their own wraps.

Notes

Keep wonton wrappers dry to ensure crispiness. Use a thermometer to maintain oil temperature around 350°F for frying. Do not overcrowd the pan to avoid soggy wontons. Adjust peanut sauce thickness with warm water as needed. Serve lettuce and wontons separately to prevent sogginess. Wontons can be baked at 400°F for 10-12 minutes as a lighter alternative.

Nutrition

Keywords: Thai peanut chicken, lettuce wraps, crispy wontons, homemade wontons, peanut sauce, easy dinner, gluten-free option, healthy chicken recipe

Find it online: https://elaraeats.com/crispy-thai-peanut-chicken-lettuce-wraps-easy-homemade-wonton-recipe/