Place the chicken strips in a large bowl and sprinkle with flour and cornstarch. Toss to coat evenly, which will help create a crispy exterior when fried.
Heat the chili oil in a deep skillet or frying pan over medium-high heat until shimmering and bubbling gently. Once hot, carefully add the coated chicken pieces in batches, making sure they don’t overcrowd the pan.
Fry the chicken for about 4–6 minutes, turning occasionally, until golden brown and crispy. Use tongs or a slotted spoon to transfer cooked chicken onto paper towels to drain excess oil.
In a small bowl, whisk together minced garlic, soy sauce, rice vinegar, sugar, and toasted sesame oil to make the spicy sauce.
Add the hot fried chicken to the bowl with the sauce and toss gently to coat evenly, allowing the flavors to meld for a minute or two.
To assemble each wrap, place a few leaves of lettuce on a plate, then scoop a generous portion of the spicy chicken onto the center of the leaf.
Top with sliced green onions and a sprinkle of sesame seeds for added flavor and crunch.
Fold the lettuce leaf around the filling, creating a snug wrap that’s easy to hold and eat.
Repeat with remaining chicken and lettuce leaves until all wraps are assembled.
Serve immediately, allowing the crispy chicken and fresh lettuce to provide a delightful contrast in each bite.
