Korean Chicken Lettuce Cups

• 3 cloves Garlic
• 4 Spring onion
• 1 Lime
• 16 leaves Romaine lettuce
• 2 tbsp Gochujang
• 2 tbsp Light soy sauce
• 1 tbsp Honey
• 1 tbsp Vegetable oil
• 500 g Minced chicken
• 2 tsp Roasted sesame seeds

1. Finely slice the spring onions, keeping a small handful aside for serving. Finely grate or crush the garlic. Cut the lime into wedges and set aside.
2. Separate the romaine lettuce into whole leaves, then rinse and shake dry. If the leaves are large, trim the thickest part of the rib so they fold easily. Arrange on a platter.
3. In a small bowl, stir together the gochujang, light soy sauce and honey until smooth. This will be your sticky glaze. Keep it close to the hob.
4. Heat the vegetable oil in a wok (or large frying pan) over medium-high heat. Add the minced chicken and cook for 5 to 7 minutes, breaking it up, until cooked through and starting to brown. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the gochujang mixture and add most of the spring onions. Stir-fry for 2 to 3 minutes until the sauce clings to the chicken and looks glossy and sticky. Remove from the heat.
6. Spoon the hot chicken into the lettuce leaves. Top with the reserved spring onions and the roasted sesame seeds. Serve straight away with lime wedges for squeezing over.

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