Crispy Rice Paper Chicken Nuggets
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Seasoned chicken mince and shredded cheese are wrapped in softened rice paper, then air-fried until golden and crisp. Serve hot with sweet chilli sauce for dipping.
- Time
- 32 minutes
Ingredients
- 50 g
- 3 g
- 2 g
- 2 g
- 6 g
- 2 g
- 35 g
Weights are estimates. Together, the ingredients weigh about 640 g before cooking, which is about 160 g per serving.
Steps
In a bowl, combine the chicken mince, egg, shredded cheese, baking soda, garlic powder, smoked paprika, salt, and black pepper. Mix until well combined, then set aside.
Dip each rice paper sheet in warm water for 4–5 seconds, then lay it flat on a wooden board.
Spoon some of the chicken mixture along the bottom of a rice paper sheet. Fold in the edges and roll tightly into a log. Repeat with the remaining rice paper sheets and filling.
Lightly oil a pair of kitchen scissors and snip each log into nugget-sized pieces. Spray the pieces with oil.
Grease the air fryer basket with oil. Arrange the nuggets with space between them so they do not stick, then spray the tops generously with oil.
Air-fry at 200°C (400 °F) for 12 minutes, flipping halfway through, until golden and crispy.
Serve hot with sweet chilli sauce for dipping.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 246
- Protein
- 31 g
- Carbs
- 9 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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