Best 10 Chili Glazed Fried Chicken Lettuce Cups Recipes

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Craving a mouthwatering harmony of flavors and textures? Look no further than chili glazed fried chicken lettuce cups! Imagine tender chicken coated in a sweet and spicy glaze, nestled atop crispy lettuce cups. The crunch of the lettuce, the succulent chicken, and the tantalizing glaze come together to create a symphony of flavors that will leave you craving more. Let's embark on a culinary journey to discover the secrets behind this irresistible dish.

Here are our top 10 tried and tested recipes!

CHILI-GLAZED FRIED-CHICKEN LETTUCE CUPS



Chili-Glazed Fried-Chicken Lettuce Cups image

Bun-free fried chicken takes on an Asian flavor when it's brushed with a spicy chili sauce and served in lettuce cups with crisp sliced carrots and cucumbers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h20m

Number Of Ingredients 12

Vegetable oil, for frying (6 to 8 cups)
4 boneless, skinless chicken thighs (12 ounces total)
2 1/2 cups unbleached all-purpose flour
1 cup buttermilk, room temperature
1 tablespoon Old Bay seasoning
1/2 teaspoon baking powder
Kosher salt and freshly ground pepper
1/4 cup honey
1 to 2 tablespoons sambal oelek
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, and lime wedges, for serving

Steps:

  • Fried Chicken: Fill a large, heavy pot halfway with oil; heat over medium until it registers 375 degrees on a thermometer. (Bringing the heat up slowly helps maintain a steady cooking temperature.) Meanwhile, pound chicken thighs to an even thickness. Let stand, covered, 30 minutes, while setting up a dredging station: Place 1 cup flour in a shallow dish, stir together buttermilk and Old Bay in a bowl, and stir together remaining 1 1/2 cups flour and baking powder in another shallow dish. Season all three with salt and pepper.
  • Stir 1/3 cup buttermilk mixture into baking-powder mixture; it will create small flour clumps, which will give the chicken a delicious craggy surface once it's fried. Two pieces at a time, dredge chicken in plain flour, then dip in remaining buttermilk mixture, allowing excess to drip off. Place in clumpy flour mixture, pressing firmly to adhere and completely coat chicken. Transfer to a rimmed baking sheet fitted with a wire rack.
  • Working in batches, fry chicken, flipping once, until golden brown and cooked through, about 4 minutes a batch, adjusting heat as needed to keep oil temperature between 360 and 380 degrees. Transfer to a clean wire rack to drain (and lock in that fresh-from-the-fryer crunch). Season with salt; let cool 10 minutes. To serve, lightly brush cut sides of rolls with softened butter; toast in a dry skillet over medium-high heat until golden, 2 to 3 minutes.
  • Lettuce Cups: In a small saucepan over medium heat, simmer honey, sambal oelek, fresh lime juice, and reduced-sodium soy sauce until reduced to about 1/3 cup. Let cool; brush over fried chicken. Slice into strips and serve with cilantro leaves, Bibb lettuce, sliced cucumbers and carrots, lime wedges, and remaining sauce for dipping.

FRIED CHILI CHICKEN



Fried Chili Chicken image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 10

2 chickens, 2 1/23 pounds each
2 cups buttermilk
1 1/2 cups flour
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Shortening or vegetable oil for frying
23 limes

Steps:

  • Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
  • In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
  • Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
  • Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Provided by Guy Fieri

Time 27m

Yield 6 servings

Number Of Ingredients 24

1 tablespoon oil
1 small carrots, diced
1/2 celery rib, diced
1/2 red bell pepper, diced
5 snap peas, diced
1/2 cup diced red onion
1/2 cup mung beans, cut in 1/2
2 chicken breast, diced
6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows
5 fried wonton skins
6 iceberg lettuce leaves
2 tablespoons diced green onions
2 tablespoons crushed, unsalted peanuts
Black sesame seeds, for garnish
1/2 cup soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons sambal hot sauce
3 tablespoons apricot preserves
1/4 cup rice wine vinegar
3 tablespoons hoisin sauce
1 teaspoon minced cilantro
2 teaspoons sesame seeds
1 teaspoon sesame oil

Steps:

  • In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds.
  • Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds.
  • Mix all ingredients thoroughly. Shake before serving.

CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY



Chipotle Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black peppercorn, medium white onion, garlic, bay leaves, water, oil, yellow corn, red bell pepper, chipotle peppers, lime juice, romaine lettuce, fresh cilantro

Provided by Joey Firoben

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts
2 teaspoons salt, plus more to taste
2 teaspoons black peppercorn
½ medium white onion, halved
4 cloves garlic, whole
2 bay leaves
6 cups water
1 tablespoon oil
1 cup yellow corn
½ red bell pepper, diced
2 chipotle peppers, minced
3 tablespoons lime juice
4 large leaves romaine lettuce, for serving
¼ cup fresh cilantro, chopped

Steps:

  • Place the chicken breasts, 2 teaspoons of salt, peppercorns, onion, whole garlic cloves, bay leaves, and water in a large pot.
  • Cover the pot and bring to a simmer over medium heat.
  • Once the water is simmering, cook for 10 minutes, until the chicken registers 165°F (74°C) when pierced with an instant-read thermometer.
  • Transfer the chicken to a cutting board and discard the cooking liquid. Using 2 forks, pull the chicken apart until shredded.
  • In a large nonstick pan, heat the oil over medium-high heat until shimmering.
  • Add the corn, bell pepper, and a pinch of salt and sauté until the vegetables have softened, about 2 minutes.
  • Add the chipotle peppers and sauté until fragrant, about 30 seconds.
  • Add the shredded chicken and mix until everything is well incorporated.
  • Add the lime juice and mix to incorporate.
  • Remove the pan from the heat and let the chicken cool for 5 minutes before spooning into the lettuce leaves.
  • Top with a sprinkle of chopped cilantro.
  • Enjoy!

Nutrition Facts : Calories 231 calories, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 25 grams, Sugar 5 grams

CREAMY CHIPOTLE CHICKEN LETTUCE CUPS RECIPE BY TASTY



Creamy Chipotle Chicken Lettuce Cups Recipe by Tasty image

Here's what you need: chicken breast, coconut oil, milk, onion, garlic, cumin, dried oregano, canned chipotle pepper, salt, butter lettuce, pico de gallo

Provided by Joey Firoben

Categories     Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 11

12 oz chicken breast
1 tablespoon coconut oil
1 cup milk
1 onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 can canned chipotle pepper, minced
½ teaspoon salt
6 leaves butter lettuce
pico de gallo, or salsa

Steps:

  • Heat the coconut oil in a large nonstick skillet. Toss in the diced onion and salt and sauté for about 5 minutes.
  • Sprinkle in the ground dried oregano and cumin.
  • Add the minced chipotle and garlic and sauté until the garlic is fragrant, about 30 seconds.
  • Pour in the milk and stir the mixture to combine. You can use skim or low-fat milk instead of whole milk, but make sure to reduce it on a lower heat to avoid curdling the milk.
  • Once the mixture has bubbled and reduced slightly, mix in the shredded chicken until evenly coated.
  • Spoon the mixture evenly onto butter lettuce leaves. Top with pico de gallo or salsa and serve.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 38 grams, Sugar 7 grams

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Adults and kids alike enjoy the make-it-yourself aspect of these festive appetizers. The mint and cilantro add so much flavor, and the lettuce cup provides a refreshing crunch. For accompanying recipes, entertaining tips and a video, visit tasteofhome.com/katielee. -Katie Lee

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield serves 6 to 8.

Number Of Ingredients 13

1 packet stir-fry seasoning powder
1/4 cup water
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1 tablespoon canola oil
1 pound ground chicken breast
1 red bell pepper, diced
1/4 cup diced water chestnuts
2 tablespoons thinly sliced scallions
Pinch crushed red pepper flakes
1 head of romaine lettuce (inner leaves only), or 2 heads of butter lettuce and /or radicchio
For garnish: Mint, cilantro, bean sprouts, chopped peanuts

Steps:

  • In a small bowl, combine stir-fry seasoning, water, soy sauce, lime, juice and sugar. Set aside., Heat oil in a skillet over medium heat. Add chicken meat and use a wooden spoon to break up the meat. Cook until browned, about 10, minutes. Add red bell pepper, water chestnuts, scallions and red, pepper flakes and cook 5 minutes. Stir in reserved stir-fry seasoning mixture. Cook until liquid evaporates, about 2 to 3 minutes., Serve in lettuce cups garnished with mint, cilantro, bean sprouts and chopped peanuts.,

Nutrition Facts : Calories 115 calories, Fat 6g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 525mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

LETTUCE CUPS WITH STIR-FRIED CHICKEN



Lettuce Cups with Stir-Fried Chicken image

Provided by Bon Appétit Test Kitchen

Categories     Chicken     Appetizer     Stir-Fry     Quick & Easy     Lunch     Cashew     Spring     Summer     Healthy     Lettuce     Bon Appétit     Dairy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

16 large butter lettuce leaves
1/2 cup Asian sweet chili sauce
1 pound skinless, boneless chicken thighs, minced
2 scallions, minced
2 tablespoons soy sauce
1 teaspoon cornstarch
2 tablespoons peanut oil
3 medium shiitake mushrooms (about 1 ounce), stemmed, minced
2 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
1/4 cup unsalted, roasted cashews, chopped
Ingredient Info: Asian sweet chili sauce is available at better supermarkets and at natural foods stores.

Steps:

  • Arrange lettuce leaves on a large platter. Pour chili sauce into a small bowl; place on platter with leaves. Mix chicken, scallions, soy sauce, and cornstarch in a medium bowl; marinate 10 minutes at room temperature, stirring occasionally. Heat oil in a large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 minutes. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with cashews. Roll leaves around filling and dip into chili sauce.

THAI CHICKEN LETTUCE CUPS



Thai Chicken Lettuce Cups image

Lettuce wraps make light, lively appetizers. These are easy to make because the slow cooker does most of the work. Just load it up and let things get cooking. When the chicken is cooked, just shred and serve. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 2h40m

Yield 12 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
4 garlic cloves, minced
1 tablespoon sugar
1 tablespoon reduced-sodium soy sauce
2 teaspoons oyster sauce
1/2 teaspoon crushed red pepper flakes
2 cups torn basil leaves, divided
2 tablespoons hoisin sauce
12 Bibb or Boston lettuce leaves
2 cups cooked long grain rice
4 green onions, chopped
Shredded carrots and thinly sliced radishes

Steps:

  • In a 1-1/2-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until a thermometer inserted in chicken reads 165°, about 2-1/2 hours. Remove chicken; shred with 2 forks. Return to slow cooker. Stir in 1-1/2 cups basil and hoisin sauce; heat through., Serve in lettuce leaves with rice, green onions, carrots, radishes and remaining basil. Freeze option: Freeze cooled chicken mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 162mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CHICKEN LETTUCE CUPS



Chicken Lettuce Cups image

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

Provided by Mary Kate Tate

Categories     Chicken     Appetizer     Lunch     Lunar New Year     Healthy     Lettuce     Sugar Conscious     Dairy Free     Peanut Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 15

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

Steps:

  • Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
  • Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
  • Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
  • Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

CHINESE CHICKEN LETTUCE CUPS



Chinese Chicken Lettuce Cups image

These make a delicious entree to an Asian meal. If you like you can used minced pork instead of chicken.

Provided by Terese

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

100 g rice noodles
2 tablespoons olive oil
500 g lean ground chicken
2 garlic cloves, crushed
1 teaspoon grated ginger
1/3 cup mild sweet chili sauce
1 tablespoon fish sauce
2 tablespoons soy sauce
1/2 cup coriander leaves, roughly chopped
4 lettuce cups

Steps:

  • Pour boiling water over the rice noodles.
  • Allow to sit for 5 minutes then drain.
  • Cut into smaller lengths.
  • Heat a wok or non stick pan over a high heat with the oil.
  • Add the chicken mince and stir fry for 4 minutes or until cooked through breaking up with a wooden spoon.
  • Add the garlic and ginger and fry for a further 2 minutes.
  • Toss in the noodles and stir until heated through.
  • In a small bowl combine the sweet chilli sauce, fish sauce and soy sauce and stir through the mince.
  • Remove from the heat and stir through the coriander.
  • Serve in the lettuce cups.

Tips:

  • To achieve crispy chicken, ensure the chicken is coated evenly in the cornstarch batter and deep-fried at high temperature (375°F/190°C) for 6-8 minutes until golden brown.
  • For a flavorful chili glaze, combine honey, soy sauce, rice vinegar, garlic, ginger, sesame oil, and chili sauce then simmer until thickened.
  • Assembling the lettuce cups is easy; spoon the chili-glazed chicken into lettuce leaves, top with chopped peanuts, green onions, and drizzle with extra chili glaze if desired.
  • To save time, use pre-shredded cabbage and carrots, or buy coleslaw mix from the grocery store.
  • Feel free to adjust the spiciness of the chili glaze by adding more or less chili sauce.
  • For a healthier version, bake the chicken instead of frying it.

Conclusion:

In conclusion, these chili-glazed fried chicken lettuce cups are an explosion of flavors and textures that will tantalize your taste buds. The crispy chicken coated in a sweet, savory, and slightly spicy glaze, combined with the freshness of lettuce, the crunch of peanuts and carrots, and the aromatic green onions, creates a delightful culinary experience. Whether you're hosting a party or enjoying a casual weeknight dinner, these lettuce cups are sure to be a hit. So gather your ingredients, put on your apron, and embark on a delicious journey with this easy-to-follow recipe. Happy cooking!

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