Chicken Karaage in Lettuce Cups

Cook time 20 Minutes + Marinating
Servings 4


2 chicken thighs, skin on, bone removed and cut into 4
1 tbs. soy sauce 1 tbs. sake (optional)
1 tsp. sugar
½ tsp. sesame oil
2 tsp. ginger, very finely grated
1 clove garlic, minced
Potato flour, for dusting
Vegetable oil for frying

Sweet chilli sauce
4 tbs. red chilli paste
2 tbs. ketjap manis
1 tbs. rice vinegar

1 baby cos lettuce, inner leave washed and left whole
100g rice noodles, rehydrated in boiling water
¼ bunch each of coriander and mint, leaves picked

Chicken Karaage in Lettuce Cups


Marinate the chicken in the soy, sake, sugar, sesame oil and ginger for 30 minutes of even better overnight.

Heat oil to 175C.

Drain excess marinade off chicken pieces and lightly coat in the potato flour. Gently place the chicken pieces in the oil and cook for 4 -5 minutes in batches. Rest on a wire rack once cooked.

For the sauce, combine all ingredients together.

To assemble, place a small amount of the noodles at the bottom of each lettuce cup followed by the chicken. Spoon-over the sauce and garnish with a few mint and coriander leaves.