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Dragon Chicken Lettuce Wraps



  • 500 g Boneless Chicken Breast cut in thin strips
  • Coriander leaves or Spring Onion for garnishing finely chopped
  • Oil for Deep frying

For marination

  • 1 tsp Dark Soya Sauce
  • 2 tsp Red Chilly Paste ground up dry red chilli
  • 1 Egg
  • 1/2 cup All Purpose Flour
  • 1/4 cup Corn Flour / Corn Starch
  • 1 tbsp ginger garlic paste
  • Salt to taste

For sauce

  • 1 tbsp Oil
  • 3 Dry Red Chilli
  • 4 tbsp Cashews broken into small pieces
  • 1 Onion large sliced thinly
  • 1/2 of a Capsicum / Bell Peppers sliced thinly
  • 1 tbsp ginger garlic paste
  • 1 tsp Red Chilli Paste
  • 1 tsp Dark Soya sauce
  • 2 tbsp Tomato Ketchup
  • Salt to taste
  • 1 tsp Sugar



  • Marinate the chicken with all the ingredients listed under marination. Mix well and let it sit for 15 mins. Deep fry these chicken strips till golden brown in color. Drain and set aside.
  • Heat oil in a frying pan and add in dry red chilli and cashews. Fry them till golden.
  • Add in onions and sauté for sometime. Add the bell peppers and toss well in the oil. Add in ginger garlic paste and sauté for a min.
  • Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
  • Cook this for a couple of mins till the water evaporates and sauce thickens.
  • Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.


  • Iceberg lettuce leaves

Sweet and spicy mayo sauce

  • 3tbsp plain mayonnaise
  • 2 tsp Sriracha sauce
  • 2 tsp honey
  • Mix all the ingredients.
  • 1. Spoon the chicken mixture onto the lettuce leaves.
  • 2. Add the sweet mayo sauce and few cashews.
  • 3. Serve immediately.


1. Don’t forget to drizzle the sweet and spicy mayo sauce on the chicken. I forgot to put it on the chicken while shooting.
2. Red chilli paste can be made by boiling the dry chillies for few minutes and then grinding them to a paste.
3. Iceberg lettuce is much better than the normal romaine lettuce as the former will be super crispy.