I have another crispy rice paper (or rice paper pillows) recipe that so many of you love, with it going VIRAL on social media – Lemongrass Chicken in Crispy Rice Paper! If you haven’t made this recipe yet, you need to try it because lemongrass chicken and crispy rice paper are a match made in heaven! These bites are packed with earthy, umami, sweet and savory flavors then served with nước chấm, a traditional Vietnamese dipping sauce.
What is Lemongrass?
Lemongrass is a popular plant that smells and tastes a bit like lemons. It’s often used to add flavor to food, especially in Asian dishes. Outside of food, it is used in oils for its nice smell and to keep bugs away. Plus, it’s thought to have some health benefits, like helping with swelling and fighting germs.
Why you’ll love this recipe
This crispy rice paper (or rice paper pillows) recipe with lemongrass chicken and rice noodle is a unique combination that packs a ton of flavor. Lemongrass adds a hint of citrus and when used as a marinade for chicken with soy sauce, fish sauce, lime juice, sugar and more, you get a combination of flavors that is unlike anything you’ve had!
Ingredients
- Chicken thighs – I prefer chicken thighs for that extra juiciness and fat but feel free to use chicken breast
- Lemongrass – this is definitely the star of the show! This adds so much earthy notes and hints of citrus.
- Fish sauce – you get so much umami and savory flavor here so this is a must!
- Soy sauce – more of the umami flavor that can’t be skipped!
- Dark soy sauce – this ingredient can be found in Asian grocery stores and usually darker and slightly thicker than usual soy sauce
- Brown sugar – adds sweetness and balances the savory from the other sauces
- Lime juice – a bit of acid to balance all the other flavors
- Rice noodles – thin rice noodles are best for this and perfectly compliments the chicken
- Green onions – the green parts are used for this recipe for a mild, peppery flavor
- Rice paper – make sure to double wrap each dumpling and fry it to crispy perfection!
How to Make Lemongrass Chicken in Crispy Rice Paper
- In a bowl, add chicken thighs, garlic, lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Marinate overnight.
- Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 11-13 mins until browned and cooked through. Slice into strips when done.
- While chicken thighs are cooking, add water to a pot and bring to a boil. Cook rice noodles according to the package until cooked through. Drain and rinse noodles thoroughly and set aside.
- To assemble, dip rice paper in warm water to re-hydrate and drain off any excess water. Lay rice paper flat on a surface then place 3-4 slices of chicken thighs, a small bunch of rice noodles, and 2-3 pieces of green onion. Wrap the sides, then fold from the bottom to the top until you get a pillow shape. Double wrap each bite with a second piece of hydrated rice paper.
- In a pan, add 2 Tbsp of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides.
Storage
I recommend eating this as fresh as possible. However, if you’d like, you can prep each bite then wrap it in a wet towel to keep it moist and shallow fry them in a pan at a later time. Even with this method, I only recommend prepping a few hours ahead of time and not the night before.
