Chicken Lettuce Cups

Boneless chicken legs marinated, cooked and served with rice in iceberg lettuce cups. This is a Sanjeev Kapoor exclusive recipe.

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Chicken Lettuce Cups

Main Ingredients Boneless chicken, Iceberg lettuce
Cuisine Fusion
Course Snacks and Starters
Prep Time 3.30-4 hour
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Chicken Lettuce Cups

  • 450 grams Boneless chicken legs
  • as required Iceberg lettuce cups
  • 1 tablespoon Sesame oil (til oil)
  • 2-3 teaspoons Light soy sauce
  • 3 tablespoons Corn syrup
  • to taste Salt
  • 2 teaspoon Red chilli flakes
  • 1 tablespoon Garlic chopped
  • 1 inch Ginger grated
  • to taste Crushed black peppercorns
  • 2-3 medium Shallots finely chopped
  • 1 tablespoon mirin
  • 1 tablespoon Oil
  • as required Cooked rice
  • 1-2 Red chillies fresh
  • as required Red chilli sauce
  • as required Spring onion greens finely chopped
  • For topping Toasted white sesame seeds


  1. To prepare marinade, put sesame oil, soy sauce, corn syrup, salt, chilli flakes, garlic, ginger, crushed peppercorns, shallots and mirin in a bowl and mix well.
  2. Make slits on chicken legs, add to the marinade and mix well. Set aside for 3-4 hours.
  3. Heat oil in a non-stick pan. Add marinated chicken with the marinade and cook for 1 minute, flipping, till equally done on both sides.
  4. Reduce heat, cover and cook for 8-10 minutes or till chicken is fully done. Transfer the cooked chicken onto a plate reserving the cooked marinade.
  5. Roughly slice the chicken legs.
  6. Place each lettuce cup in separate bowls. Put some cooked rice in each of them.
  7. Finely chop red chillies.
  8. Pour some cooked marinade and chilli sauce on top of rice. Put some sliced chicken, chopped red chillies, some spring onion greens on the rice and top with sesame seeds.
  9. Serve hot.

Nutrition Info

Calories 709
Carbohydrates 19.8
Protein 117.3
Fat 17.8
Other Fiber Vitamin B12- 2.5mcg