Lemongrass Chicken Crispy Rice Paper Bites
Lemongrass Chicken Crispy Rice Paper Bites
Ingredients
For the Lemongrass Chicken Marinade
- 1 pound boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 3 tablespoons lemongrass, minced
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar
- 1 lime, juiced
For the Assembly
- 5 ounces rice noodles
- 3 stalks green onion, greens cut into 2-3 inch pieces
- 10 rice paper rounds
- 2 tablespoons olive oil, for pan frying
- as needed water, warm, for rehydrating rice paper
Instructions
- 1
In a bowl, combine the boneless, skinless chicken thighs, minced garlic, minced lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix all ingredients thoroughly, ensuring the chicken is well coated. Cover the bowl and marinate the chicken in the refrigerator overnight (at least 8 hours).
⏱️ 10 min
- 2
Preheat an air fryer to 425°F for a few minutes. Add the marinated chicken thighs to the air fryer basket and air fry for 11-13 minutes, or until they are browned and cooked through. Once cooked, remove the chicken and slice it into strips.
⏱️ 15 min•🌡️ 425
- 3
While the chicken thighs are cooking, bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions until they are tender. Drain the cooked noodles and rinse them with cold water to prevent sticking, then set aside.
⏱️ 10 min
- 4
To assemble the crispy rice paper bites, dip one round of rice paper in warm water for a few seconds until it becomes pliable. Place the rehydrated rice paper on a clean, flat surface. Arrange 3-4 slices of the cooked chicken thighs, a small bunch of the cooked rice noodles, and 2-3 pieces of the cut green onion greens in the center of the rice paper. Fold the sides of the rice paper inwards, then fold from the bottom edge upwards to create a pillow shape. To ensure extra crispiness, dip a second piece of rice paper in warm water and double wrap each assembled bite.
⏱️ 20 min
- 5
In a large pan, heat 2 tablespoons of olive oil over medium heat. Carefully place the assembled crispy rice paper bites into the hot oil. Pan fry each bite for approximately 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken Crispy Rice Paper Bites
For the Lemongrass Chicken Marinade
- 1 pound boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 3 tablespoons lemongrass, minced
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar
- 1 lime, juiced
For the Assembly
- 5 ounces rice noodles
- 3 stalks green onion, greens cut into 2-3 inch pieces
- 10 rice paper rounds
- 2 tablespoons olive oil, for pan frying
- as needed water, warm, for rehydrating rice paper
Instructions
- 1
In a bowl, combine the boneless, skinless chicken thighs, minced garlic, minced lemongrass, fish sauce, light soy sauce, dark soy sauce, brown sugar, and lime juice. Mix all ingredients thoroughly, ensuring the chicken is well coated. Cover the bowl and marinate the chicken in the refrigerator overnight (at least 8 hours).
⏱️ 10 min - 2
Preheat an air fryer to 425°F for a few minutes. Add the marinated chicken thighs to the air fryer basket and air fry for 11-13 minutes, or until they are browned and cooked through. Once cooked, remove the chicken and slice it into strips.
⏱️ 15 min•🌡️ 425 - 3
While the chicken thighs are cooking, bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions until they are tender. Drain the cooked noodles and rinse them with cold water to prevent sticking, then set aside.
⏱️ 10 min - 4
To assemble the crispy rice paper bites, dip one round of rice paper in warm water for a few seconds until it becomes pliable. Place the rehydrated rice paper on a clean, flat surface. Arrange 3-4 slices of the cooked chicken thighs, a small bunch of the cooked rice noodles, and 2-3 pieces of the cut green onion greens in the center of the rice paper. Fold the sides of the rice paper inwards, then fold from the bottom edge upwards to create a pillow shape. To ensure extra crispiness, dip a second piece of rice paper in warm water and double wrap each assembled bite.
⏱️ 20 min - 5
In a large pan, heat 2 tablespoons of olive oil over medium heat. Carefully place the assembled crispy rice paper bites into the hot oil. Pan fry each bite for approximately 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Serve immediately.
⏱️ 5 min