Rice Paper Chicken Nuggets

Ingredients

• 450 g ground chicken
• 2 rice paper sheets (Use two sheets per roll for a double layer and extra crunch; approximately 20 g total.)
• 0.25 white onion (Finely diced; approximately 25 g edible portion.)
• 1 green chili (Finely chopped; use a small green chili.)
• black pepper (Freshly cracked, to taste; estimated amount 1 g.)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp red chili powder
• 1 tsp salt
• chili oil (A drizzle, for finishing; estimated amount 5 g.)
• soy sauce (A drizzle, for finishing; estimated amount 10 g.)
• fresh cilantro (For finishing; estimated amount 5 g, chopped.)

Steps

1. 1

   In a mixing bowl, combine the ground chicken, finely diced onion, chopped green chili, freshly cracked black pepper, cumin, coriander, red chili powder, and salt. Mix thoroughly until the aromatics and seasonings are evenly distributed throughout the chicken.

2. 2

   Transfer the chicken mixture to a zip-top bag. Press out excess air, seal the bag, and snip off a small corner to create a piping opening.

3. 3

   Fill a shallow dish with warm water. Soften two rice paper sheets in the water until pliable, following the package guidance; do not leave them submerged longer than necessary or they may become difficult to handle.

4. 4

   Lay the softened rice paper sheets together on a clean work surface. Pipe an even strip of the chicken mixture along the rice paper, leaving enough space at the edges to roll it closed.

5. 5

   Roll the rice paper tightly around the chicken mixture to form a compact cylinder. The double layer should completely enclose the filling and provide a crispier coating.

6. 6

   Cut the filled roll into nugget-sized pieces using a sharp knife. Repeat the softening, piping, rolling, and cutting process if making additional rolls from the mixture.

7. 7

   Arrange the nuggets in a single layer in the air-fryer basket, leaving space between pieces for air circulation. Work in batches if needed.

8. 8

   Air-fry at 400°F (200°C) for 20 minutes, flipping the nuggets halfway through. Cook until the rice paper is crisp and the chicken is fully cooked, with an internal temperature of 165°F (74°C).

9. 9

   Transfer the crispy nuggets to a serving bowl. Add a drizzle of chili oil, a drizzle of soy sauce, and fresh cilantro, then toss gently to coat without breaking the rice-paper exterior.

Notes

The source specifies two rice paper sheets per roll for extra crunch. Air-fryer capacity may require multiple batches; avoid overcrowding. Serve immediately for the crispiest coating.

Nutrition per serving

• main
• appetizer
• air-fried
• high-protein
• chicken
• crispy
• spicy
• easy dinner