Continuing with my viral crispy rice recipe series, I am introducing Gochujang Chicken in Crispy Rice Paper! As many people agree, gochujang paste and kimchi are good on ANYTHING.
These bites are so addicting because they are packed with flavor from the gochujang chicken, fermented kimchi, vermicelli rice noddle, and so so crispy from the rice paper. All it takes is one bite, and you will asking for more.
What Is Gochujang?
Gochujang paste is like the MVP of Korean cooking. It's this thick, spicy-sweet chili paste made from fermented soybeans, rice, and red chili powder. You'll find it in a lot of Korean dishes, adding that delicious kick and depth of flavor. It's basically a must-have in your pantry if you're into Korean cooking or just want to spice up your meals with something delicious.
Why You'll Love This Gochujang Chicken In Crispy Rice Paper Recipe
If you love Gochujang paste or Korean food, this is for you. These little bites are easy to make and perfect to serve as appetizers at a small party. They come out crispy on the outside but soft and flavorful inside.
Ingredients
- Chicken thighs - chicken thighs are perfect for this recipe because they are fatter and juicer but feel free to use chicken breast instead
- Garlic - adds the depth of flavor and aroma
- Gochujang - as mentioned above, this paste is a thick, spicey-sweet chili paste popular in Korean dishes. This is the star of the dish!
- Gochugaru (korean hot pepper powder) - another key component of this recipe and popular in Korean dishes. It isn't as spicy as it sounds but packs a punch in flavor.
- Soy sauce - for umami and savory notes
- Brown sugar - used for sweetness to balance the savory
- Sesame oil - a lot of nutty aroma and flavor so a little goes a long way
- Rice paper - make sure to double wrap each dumpling and pan fry for that extra crispness
- Vermicelli rice noodles - I like using the thinner vermicelli rice noodles as it compliments the chicken well
- Olive oil - I used olive oil but use any oil of your choice to make the dumplings super crispy!
How To Make Gochujang Chicken In Crispy Rice Paper
- In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.
- Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.
- To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. 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 tablespoon of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.
Tips
- Double wrap the bites with two layers of rice paper so they can crisp up better and the filling doesn't burst out
- The rice paper hardens as it gets cold so it is best eaten fresh!
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.
Ingredients
Gochujang Chicken
1 lbs boneless, skinless chicken thighs
3 cloves garlic
2 tablespoon gochujang
1 teaspoon gochugaru (korean hot pepper powder)
1.5 tablespoon light soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
salt to taste
10-12 rice paper
5 oz. vermicelli rice noodles, cooked according to package instructions
Neutral oil of your choice
Gochujang Dipping Sauce
2 tablespoon soy sauce
1 tablespoon gochujang
1 teaspoon brown sugar
1 teaspoon sesame oil
2 tablespoon water
Instructions
1. In a bowl, add chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil, and salt. Marinate at least 1 hour or overnight preferred.
2. Preheat air fryer for a few mins. Add chicken thighs and air fry at 425F for 10-12 mins, flipping halfway, until browned and cooked through.
3. To assemble, dip rice paper in warm water to rehydrate. Place about 2-3 slices of chicken then a small bunch of rice noodles and a few pieces of kimchi on top. 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.
4. In a pan, add 2 tablespoon of oil and pan fry each crispy rice paper bite for 5 mins until golden brown on all sides. Remove from heat and serve while fresh.
Lavisha Sayed says
Hi I really struggle with rice paper . It either tears , does not wrap well, filling falls out , it’s an absolute nightmare. I have tried dipping the paper short and long periods and both prove disastrous. Any tips would help
Herman says
Hi there, happy to help! You really just need to dip the rice paper quickly in lukewarm water until just wet (so about 5 seconds), shake off the excess water, then lay it on a flat surface as it rehydrates (within a min). It becomes sticky fast so as the rice paper is rehydrating, I start to add the filling without overstuffing it. Once the rice paper has softened, then I gently fold the left and right sides towards the center, then the bottom corner up like a burrito. A tip is to make sure you don't overstuff it because the rice paper is very thin so a little bit of filling goes a long way. Hope this helps!