4 tablespoons fish sauce (such as nam pla or nuoc nam), divided
2 tablespoons fresh lime juice
2 tablespoons sugar
1 Thai chile or ½ serrano chile, with seeds, minced, divided
1 pound ground chicken, preferably dark meat
1/2 cup minced shallots (about 2 large)
1/4 cup oyster sauce
1 tablespoon all-purpose flour
1 garlic clove, minced
3 tablespoons vegetable oil, divided
1 head Bibb or romaine lettuce, leaves separated
Thinly sliced scallion (optional)
Instructions
Combine 2 Tbsp. fish sauce, lime juice, sugar, half of chile and seeds, and 2 Tbsp. water in a small bowl. Whisk to blend; set dipping sauce aside.
Combine remaining 2 Tbsp. fish sauce, remaining chile and seeds, chicken, shallots, oyster sauce, flour, and garlic in a medium bowl; mix until all ingredients are evenly incorporated. Using damp hands (to prevent the chicken mixture from sticking to your hands while forming the patties), shape chicken sausage mixture into eight 3 -diameter patties (scant 2 1/2 oz. each). Place patties on a plate. Cover and chill for 30 minutes to allow flavors to meld.
Heat 1 1/2 Tbsp. oil in a medium heavy skillet over medium-high heat. Add 4 chicken sausage patties and cook until browned and cooked through, 3–4 minutes per side. Repeat with remaining 1 1/2 Tbsp. oil and 4 patties.
Wrap each patty in a lettuce leaf. Garnish with sliced scallion, if using. Serve wraps with dipping sauce.
