Gochujang Chicken in Crispy Rice Paper
Air-fried gochujang-marinated chicken wrapped with rice noodles and kimchi in double-layered rice paper, pan-fried until crispy, served with a gochujang dipping sauce.
Ingredients
| 1 lb | 455 g | boneless, skinless chicken thighs |
| 3 | garlic cloves | |
| 2 tbsp | 30 ml | gochujang |
| 1 tsp | 5 ml | gochugaru (Korean hot pepper powder) |
| 1.5 tbsp | 23 ml | light soy sauce |
| 1 tbsp | 15 ml | brown sugar |
| 1 tsp | 5 ml | sesame oil |
| to taste | salt | |
| 10-12 sheets | rice paper | |
| 5 oz | 140 g | vermicelli rice noodles, cooked |
| — | neutral oil | |
| — | kimchi | |
| 2 tbsp | 30 ml | soy sauce (for dipping sauce) |
| 1 tbsp | 15 ml | gochujang (for dipping sauce) |
| 1 tsp | 5 ml | brown sugar (for dipping sauce) |
| 1 tsp | 5 ml | sesame oil (for dipping sauce) |
| 2 tbsp | 30 ml | water (for dipping sauce) |
Instructions
- In a bowl, combine the chicken thighs, garlic, gochujang, gochugaru, light soy sauce, brown sugar, sesame oil and salt. Marinate at least 1 hour, or overnight for best results. 2. Preheat the air fryer for a few minutes. Add the chicken thighs and air fry at 425F for 10-12 minutes, flipping halfway, until browned and cooked through. 3. To assemble, dip a sheet of rice paper in warm water to rehydrate. Place 2-3 slices of chicken, a small bunch of rice noodles and a few pieces of kimchi on top. Wrap in the sides, then fold from the bottom up to a pillow shape. Double-wrap each bite with a second hydrated rice paper sheet. 4. Heat 2 tablespoons of oil in a pan and pan-fry each crispy rice paper bite about 5 minutes until golden brown on all sides. Serve fresh with the gochujang dipping sauce (mix soy sauce, gochujang, brown sugar, sesame oil and water).