Make grilled chicken lettuce wraps with Devan

Step 1/6

• 58⅓ ml water
• 66⅔ g sugar

• pot
• saucepan
• rubber spatula

Set a large pot of cold water next to the stove. Grab a small saucepan that’s small enough to be able to submerge it about halfway in the pot of cold water. Add most of the water and sugar to the saucepan and set over medium heat. Stir until sugar is dissolved, then stop stirring and only swirl the pan as needed. Let cook relatively undisturbed, until the bubbles on top of the caramel are orange in color and the caramel is very dark in color. Plunge the saucepan into the large pot to stop the cooking process, then add the remaining water.

Step 2/6

• glass jar
• large bowl

Return the saucepan to the stove and stir over medium-low heat until water is mixed into the caramel. Remove from the heat and let cool, then transfer to a resealable glass jar and add approx. 2 tbsp. of caramel sauce to a large bowl.

Step 3/6

• 1 cloves garlic
• ⅓ shallot
• ⅔ stalks lemongrass
• ⅓ Thai chili
• ⅔ tsp brown sugar
• ⅔ tbsp soy sauce
• fish sauce
• ⅓ tbsp canola oil
• 1⅓ chicken thighs (boneless)
• pepper

• cutting board
• knife
• plastic wrap

Mince garlic, shallot, and lemongrass. Thinly slice chili. Combine most of the garlic and shallot on the cutting board and sprinkle with brown sugar. Use your knife to work into a paste. Add the paste to the large bowl with the caramel sauce, then add lemongrass, soy sauce, some fish sauce, and canola oil. Season with pepper, then add chicken thighs and use your hands to toss them really well in the marinade. Cover with plastic and let marinate in the fridge for at least 8 hr. or up to 24 hr.

Step 4/6

• ⅔ limes
• ⅔ tbsp sugar
• 40 ml water

• bowl

Halve the limes. Add remaining sugar and water to a bowl. Juice in 3 lime halves and stir until sugar dissolves. Add more water, lime juice or sugar until it’s a good balance of sweet and sour. Add remaining fish sauce, sliced chili, remaining minced garlic, and mix. Taste and adjust with more water, lime or fish sauce as needed.

Step 5/6

• ⅓ cucumber
• ⅓ head romaine heart
• vegetable oil

• grill pan
• pastry brush
• tongs

Julienne cucumber and set aside on a large platter. Unfurl the lettuce leaves, separate them, and add them to the platter. Heat a grill pan until smoking hot, then brush with vegetable oil. Grill the chicken thighs until caramelized and cooked through, letting them get super charred up in the process. Remove and let rest for at least 10 min.

Step 6/6

• cilantro (for serving)
• mint (for serving)
• basil (for serving)

Slice chicken and add to the platter with the vegetables and lettuce. Serve lettuce wraps with the nuoc cham dipping sauce and plenty of fresh herbs. Enjoy!

Enjoy your meal!