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Chef's Corner: Spiced Chicken and Dates with Endive and Chili Crunch



Lettuce wraps are a delicious and fun treat that are quite easy to prepare. You can elevate the occasion by using crunchy endive to make "cups" and put it over the top with the addition of your favorite Chili Crisp. A Howie's first choice is the Chili Crunch from Momofuku which provides an extra kick of flavor from puya chilies, onions, garlic, sesame seeds, japones chilies, chilies de arbol, mushroom powder, and shallots. An exciting take on an everyday condiment you should definitely sample.


This quick, basically one pan dish is our adaptation of a recipe from Bon Appetit magazine. Serves 4 as an appetizer or perhaps 2 along with a soup of your choice, which is what we did.

 

Spiced Chicken and Dates with Endive and Chili Crunch

  • 1/3 cup almonds, toasted

  • 4 oz. Medjool dates, pitted, coarsely chopped (about ½ cup)

  • 3 Tbsp. vegetable oil

  • 1 lb. ground chicken (we use only dark meat as it is more flavorful)

  • 4 scallions, white and dark green parts separated, thinly sliced on a diagonal

  • 1 1" piece ginger, peeled, finely grated

  • 2 garlic cloves, finely grated

  • 1/2 tsp. crushed red pepper flakes

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • 3 Tbsp. red curry paste

  • 2 large or 3 medium endive, leaves separated

  • 1/4 to 1/2 cup mint leaves (to taste), torn if large

  • Chili Crunch