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Copycat PF Chang's chicken lettuce wraps filled with diced chicken and shiitake mushrooms served on a white plate with Asian dipping sauce

Copycat PF Chang's Chicken Lettuce Wraps

Finely diced chicken thighs and shiitake mushrooms cooked in a savory Asian sauce, served in butter lettuce leaves with crispy fried rice sticks and a homemade dipping sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Sitting Time 30 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 552
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 tbsp canola oil divided
  • 2.5 tsp sesame oil divided, toasted preferred
  • 1 lb chicken thighs chopped into very small pieces
  • 1.5 tsp kosher salt for seasoning chicken
  • black pepper to taste
  • 2 oz dried shiitake mushrooms rehydrated in hot water for 30 minutes, stems removed and chopped
  • 1 cup hot water for rehydrating mushrooms
  • 8 oz canned water chestnuts drained and chopped
  • 1 tbsp garlic smashed and minced
  • 1 tbsp fresh ginger peeled and minced
  • 4 green onions chopped and divided
  • 0.25 cup cold water for filling sauce
  • 2 tbsp soy sauce for filling sauce
  • 2 tbsp oyster sauce for filling sauce
  • 2 tbsp aji mirin rice wine, substitute rice vinegar plus 1 tsp extra sugar if unavailable
  • 3 tbsp hoisin sauce
  • 1 tbsp granulated sugar for filling sauce
  • 1 tsp cornstarch
  • 2 inches frying oil canola or vegetable oil
  • 6.75 oz maifun rice sticks one package
  • 0.25 cup warm water for dipping sauce
  • 2 tbsp granulated sugar for dipping sauce
  • 3 tbsp soy sauce for dipping sauce
  • 4 tsp rice vinegar
  • 1 tsp chili garlic sauce such as Sambal Oelek
  • 0.375 tsp Chinese-style hot mustard 1/4 to 1/2 tsp to taste
  • 1.5 tsp oyster sauce for dipping sauce, 1 to 2 tsp to taste
  • 0.5 tsp sesame oil for dipping sauce
  • 2 heads butter lettuce or iceberg lettuce

Equipment

  • Wok or cast iron skillet
  • 3-quart pot for frying
  • Chef's knife
  • Mixing bowls
  • Cooking thermometer

Method
 

  1. Place thawed chicken in the freezer for 20 to 30 minutes to firm up for easier dicing. If using fully frozen chicken, allow it to begin thawing until firm but chop-able.
  2. Add dried shiitake mushrooms to a medium bowl and cover completely with very hot water. Soak for 30 minutes. Squeeze out excess water, discard the tough stems, and chop into small pieces. You should end up with about 1 and 3/4 cups of rehydrated mushroom pieces.
  3. Drain and chop the canned water chestnuts into small pieces. Smash and mince 1 tablespoon of garlic. Peel a knob of ginger using a spoon and mince 1 tablespoon. Set everything aside.
  4. In a small bowl, stir together 1/4 cup cold water, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons aji mirin, 3 tablespoons hoisin sauce, 1 tablespoon sugar, and 1 teaspoon cornstarch until fully combined. Set aside.
  5. Dice the partially frozen chicken into very small pieces, about 1/4 to 1/2 inch. Seal in a ziplock bag and submerge in a bowl of cold water to finish thawing completely, about 10 to 20 minutes. Do not cook until fully thawed.
  6. Heat 2 inches of frying oil in a 3-quart pot to 400 degrees F over just above medium heat. Use a thermometer to check the temperature. Break off a small handful of rice sticks and carefully drop into the oil. They will puff up within 2 to 3 seconds. Remove immediately to a paper towel-lined plate. Repeat in small batches as needed.
  7. Heat a wok, cast iron skillet, or large skillet over medium-high heat until very hot. Drain the thawed chicken thoroughly. Add 1 and 1/2 tablespoons canola oil and 1/2 tablespoon sesame oil. Add the chicken and stir constantly for 2 to 3 minutes until fully cooked through with no pink remaining. Season with 1 and 1/2 teaspoons kosher salt and black pepper to taste. Remove to a plate.
  8. Keep the heat on medium-high. Add 1 tablespoon canola oil and 1 teaspoon sesame oil to the same pan. When hot, add the mushrooms and water chestnuts. Saute for 2 to 3 minutes. Add the garlic and ginger and cook for 1 more minute until fragrant.
  9. Return the cooked chicken and any collected juices to the pan. Pour the prepared filling sauce over everything. Reduce heat to medium and cook for 2 more minutes, stirring to coat. Add most of the green onions, reserving a small amount for garnish, and cook for 1 to 2 more minutes. Remove from heat.
  10. In a small bowl, whisk together 1/4 cup warm water, 2 tablespoons sugar, 3 tablespoons soy sauce, 4 teaspoons rice vinegar, 1 teaspoon chili garlic sauce, 1/4 to 1/2 teaspoon Chinese-style hot mustard, 1 to 2 teaspoons oyster sauce, and 1/2 teaspoon sesame oil. Taste and adjust to your preference.
  11. Remove the core from each head of butter lettuce and carefully separate and wash the leaves thoroughly. Pat dry with paper towels. Place a generous handful of fried rice sticks into each leaf, top with warm chicken and mushroom filling, and garnish with reserved green onions. Serve immediately with dipping sauce on the side.

Notes

Substitute dried shiitake with 8 oz fresh cremini or baby portabella mushrooms if needed. If aji mirin is unavailable, use 2 tablespoons rice vinegar plus 1 extra teaspoon sugar in the filling sauce. Ground chicken can replace diced chicken thighs for a quicker version. Fried rice sticks are optional but highly recommended for authentic crunch and texture.