P.F. Chang’s Chicken Lettuce Wraps Copycat Recipe

Are you a fan of P.F. Chang’s chicken lettuce wraps? If you are, Jason Farmer‘s copycat recipe is for you! He shared the exact ingredients to buy from the stores and even showed the step-by-step instructions to prepare the special sauce, chicken mix, rice crispy noodles, and lettuce. Making it at home will save you money and is probably even better.

RELATED: Easy Baked Chicken Wings Recipe

As mentioned earlier, chicken lettuce wraps have different components: chicken mixture, lettuce, crispy rice noodles, and special sauce. The flavors and textures blend perfectly with each bite. The sauce is packed with savory flavors, making it incredibly addicting. If you were to ask me if it’s worth making, I would, without a doubt, say yes. It is so good–you’ll probably make it again and again.

Here’s another recipe for you: Easy Copycat Costco Chicken Bake Recipe

Easy Chicken Lettuce Wraps Ingredients

Special sauce:

• 5 teaspoons of white sugar
• 1/4 cup of water
• 3 tablespoons of light soy sauce
• 1 tablespoon of unseasoned rice vinegar
• 2 teaspoons of chili garlic sauce
• 2 teaspoons of Chinese hot mustard

Chicken mix:

• 8 oz of ground chicken/ground turkey
• 2 tablespoons of chopped rehydrated shitake mushroom
• neutral oil
• 2 tablespoons of chopped water chestnuts

Others:

• lettuce
• 1 teaspoon of rehydrated minced garlic
• 1 teaspoon of sesame oil
• neutral oil
• 2 tablespoons of chopped scallions

How to Make P.F. Chang’s Chicken Lettuce Wraps

Step 1:

In a small pot, add the white sugar, water, light soy sauce, unseasoned rice vinegar, chili garlic sauce, and Chinese hot mustard. Turn the heat to medium and keep on whisking until it comes to a light simmer and all the sugar has dissolved. Turn off the heat and cool to room temperature.

Step 2:

Place a pan over medium-high heat and add some neutral oil. Once hot, add the ground meat and break it into small pieces. Cook until totally done. Before 2 to 3 minutes it’s done, add the rehydrated shitake mushroom and chopped water chestnuts. Cook until the chicken mixture is totally done, then transfer to a container and allow it to cool at room temperature before using.

Step 3:

Remove the outer layers of lettuce then cut in half. Take each half and cut them in quarters lengthwise. Remove the core for each one. Use the outer leaves. Save the inner leaves for other recipes. Shock the lettuce in ice water for 30 minutes. Dry them before using them.

Step 4:

Fill a pan with a generous amount of high smoke point oil and heat to 425F to 450F. Pull the strands apart and tear them into 1-inch sticks. Deep fry the rice noodles in small batches until crispy. Remove from the oil and place on a baking sheet lined with a paper towel.

Step 5:

Place a wok over heat and add neutral oil. Once hot, add the rehydrated minced garlic, and cook for about 10 to 15 seconds. Add 2 tablespoons of chopped scallion whites and 8 ounces of the prepared chicken mixture. Cook for 30 seconds or until heated through. Add 1/4 cup of the special sauce and stir until it is well incorporated for 30 to 45 seconds. Add 1 teaspoon of sesame oil around the rim of the wok. Stir into the chicken and turn off the heat.

Step 6:

Serve the rice noodles, lettuce, and special sauce. Top the rice noodles with the special sauce.

P.F. Chang’s Chicken Lettuce Wraps Copycat Recipe