Prep all the ingredients: Slice the onions, finely chop the fresh ginger, finely chop the lemongrass, finely chop the fresh coriander, cut the white part of the springs onions and save the green for later. Chop the peanuts get all the ingredients out, in proximity.
In a wok or frying pan roast the peanuts until browned and take it off the heat and transfer to a bowl. In the same pan on high heat add the vegetable oil, onions, ginger garlic paste, fresh ginger, lemongrass and white part of the spring onions. Add a tiny pinch of salt and stir.
Add the chicken mince into the pan once the onion mixture has softened. And fry until there is no liquid in the pan. Add some of the coriander, spices and stir around.
Add the vinegar, soya sauce, hot sauce and hoisin sauce, stir until combined. Cook for a couple of minutes before adding some water and letting it cook completely. After the water has evaporated, check for seasoning and garnish with more coriander on top. Set aside.
To make the oil, we slice our garlic really fine. Add the vegetable oil in a pan, add the sliced garlic and chili flakes, we let this cook for a minute and add the peanuts. Stir it around and cook until the garlic a little golden brown. It will continue to cook once it is taken off the heat.
Gently remove the lettuce leaves from the lettuce head and wash in cold water, pat it dry and place on a serving tray. Scoop the chicken mixture into he lettuce leaves, top with the chili oil and the green part of the spring onions. Serve with lime wedges while it is still hot and lettuce is cold.