PF Chang’s Lettuce Wraps Copycat Recipe
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This recipe does have a few steps and sauces but I made sure to use items you have in your kitchen already – and if you don’t – I can help you find a substitution!!!
What’s in PF Chang’s Lettuce Wraps?
There are a few sauces you have to make with this recipe – but they’re not difficult – and they use a lot of the same ingredients – you mix together the topping sauce and a stir fry sauce as well as the ground chicken mixture. You could also swap out and use chicken thighs chopped very fine – or ground pork!
What is the PF Chang’s Lettuce Wraps Dipping Sauce?
Actually there are two sauces that are mixed together to make that dipping sauce! The first is what I called a sugar sauce – it’s got sugar, water, soy sauce, mirin (or rice wine vinegar, ketchup, lemon juice and sesame oil. The second sauce is super simple and made with hot mustard, gochujang and a little water. Then, before you serve, whisk them together!
What kind of lettuce do you use for lettuce wraps?
I like to use Boston lettuce but to stay true to the original dish – I used iceberg lettuce. Romaine lettuce would also work. You really just want a firm leaf that can hold some substance.
Do PF Chang’s Lettuce Wraps have nuts?
No! The crunch comes from water chestnuts (which are not actually nuts!). They do have onions and mushrooms though – so yummy!
This Copycat PF Chang’s Lettuce Wraps recipe is so delicious! If you have ever had them – you already know it – and if you aren’t lucky enough to have a PF Chang’s in your city – now you can make their signature dish in your own kitchen! You’ll love them!!!
You can also make these with pork like these minced Thai lettuce wraps!
Copycat PF Chang's Lettuce Wraps Recipe
Video
Ingredients
Chicken Mixture
- 3 tbsp olive oil
- 1 lb ground chicken (or pork)
- 1 oz can of water chestnuts
- 4 oz mushrooms straw, shitake, oyster - diced
- 1/3 cup green onion diced
- 1 tsp minced garlic
- 12 leaves iceberg lettuce
Special Sugar Sauce
- 1/8 cup sugar
- 1/4 cup warm water
- 1 tbsp soy sauce
- 1 tbsp mirin (or rice wine vinegar)
- 1 tbsp ketchup
- 1/2 tbsp lemon juice
- 1/8 tsp sesame oil
Mustard Sauce
- 1 tsp hot mustard
- 1 tbsp gochujang or red thai chili paste
- 1 tsp water
Stir Fry Sauce
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tsp mirin (or rice wine vinegar)
Instructions
- Make the special sauce-sugar sauce by dissolving sugar in water in a small bowl. Add the soy sauce, mirin, ketchup, lemon juice and sesame oil
- Mix well and refrigerate sauce until ready to serve
- In a separate bowl, for the mustard sauce combine hot water, mustard and gochujang – whisk this and set aside
- Bring oil to high heat in a skillet. Saute ground chicken and onions for 4-5 minutes. Break up the chicken into small pieces.
- Add a bit more oil, water chestnuts, mushrooms and garlic to chicken
- Prepare the stir fry sauce in a bowl by mixing the soy sauce, Worcestershire sauce and mirin
- Add stir fry sauce to the pan and saute mixture a couple of minutes and transfer chicken mixture to a serving platter.
- Remove two sauces you set aside earlier (sugar sauce/mustard sauce) and whisk them together
- Serve chicken mixture in lettuce leaves and spoon mixed sauce on top or serve on side for dipping
Looks delicious!!!
It is!
I have to admit, this recipe is difficult to follow. 1. why make two different mixtures and then add them together in the end? Why not make on sauce to begin with? 2. You just say to "mix the mirin and the water in two different steps but you don't specify how much so I probably have too much of both in my recipe. I would ask that you please take a look over the ingredients and instructions and do a little revising. Thanks. They taste okay, but because of the measurement confusion, I wouldn't say that they were PF Chang's worthy.
I updated to clarify which sauce in the recipe ingredients. The amounts for all are clearly laid out in the ingredients list – so you shouldn't have too much. You want to mix the ingredients for the "special sauce" separately so they mix together better. The more liquid ingredients can emulsify with each other more easily – then you can add the mustard sauce ingredients with them at the end. I know – it's a little more work – but it's worth it. Thanks for trying them out!
This recipe had the sauce down. I do love the sauce. It was very flavorful especially with the hot sauce mixed with it.
The fry mixture was missing ginger & hoisin sauce in my opinion. I added 1 tsp of minced ginger and 1/4 Cup of hoisin sauce and then it tasted like PF Changs. Mine was way to light in color and taste with just the stir fry sauce added to the chicken mixture. Other than adding ginger and hoisin sauce I think it’s an excellent recipe.
Winner winner, literal chicken dinner. YUMMM. Can’t wait to make this for my carb-free friends!!
pf changs lettuce wraps!!!
Love your recipes, however as I print them I am frustrated that the top 2/3rd of the page is the boxes to save the recipe: name, email and the prep time course etc. what a waste of paper. Please change or provide ways to get rid of these 2 sections. Seems like most recipes print out 3 pages of paper it is too much.
Sorry it bothers you – we all use software for the recipe cards – it’s required – so I have limitations with that. I don’t see why the frustation would lead to a low rating of the recipe itself – unless you haven’t made it yet.