Crispy Rice Paper Cheese Sticks & Grilled Chicken Breast
Crispy Outside, Chewy Inside! Easy Rice Paper Cheese Sticks and Grilled Chicken Breast Recipe
Enjoy healthy and crispy fried dishes in the air fryer without deep-frying! Experience the charm of rice paper that’s crispy on the outside and chewy on the inside. With rice paper instead of batter, you can create a special menu perfect for kids’ snacks, drinking companions, or even for entertaining guests. Discover the easy and delicious secrets from ‘Sesang-ui Modeun Recipe’ and ‘Manga-e Recipe’ right now!
Rice Paper Cheese Sticks
- 12 sheets rice paper
- 6 string cheese sticks, cut in half
- 3 slices processed cheese, cut into quarters
- A little cooking oil (for spraying or brushing)
Rice Paper Grilled Chicken Breast
- 17 sheets rice paper
- 2 chicken breasts, cut into bite-sized pieces
- Appropriate amount of cooking oil
- 1/2 Tbsp soy sauce
- A pinch of salt
- A pinch of black pepper
Sriracha Mayo Sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp mayonnaise
Soy Lemon Sauce
- 1 Tbsp soy sauce
- 2 Tbsp lemon juice
- A little finely chopped Korean green chili pepper (optional)
- 17 sheets rice paper
- 2 chicken breasts, cut into bite-sized pieces
- Appropriate amount of cooking oil
- 1/2 Tbsp soy sauce
- A pinch of salt
- A pinch of black pepper
Sriracha Mayo Sauce
- 1 Tbsp sriracha sauce
- 2 Tbsp mayonnaise
Soy Lemon Sauce
- 1 Tbsp soy sauce
- 2 Tbsp lemon juice
- A little finely chopped Korean green chili pepper (optional)
- 1 Tbsp soy sauce
- 2 Tbsp lemon juice
- A little finely chopped Korean green chili pepper (optional)
Cooking Instructions
Step 1
First, prepare for making the rice paper cheese sticks. Cut the string cheese sticks in half lengthwise. Cut each slice of processed cheese into four smaller pieces. This makes them easier to wrap in the rice paper.
Step 2
Prepare a shallow bowl of warm water. Dip one sheet of rice paper into the water for about 15-20 seconds until it becomes soft and pliable. Carefully lift it out and lay it flat on a plate or cutting board. Place the prepared string cheese pieces and processed cheese pieces in the center of the softened rice paper. Roll it up tightly, like making a kimbap (seaweed rice roll), ensuring the ends are tucked in to prevent unwrapping.
Step 3
Arrange the rolled rice paper cheese sticks in the air fryer basket, making sure they don’t touch each other. Lightly spray or brush the surface of the rolls with cooking oil for extra crispiness. Air fry at 180°C (356°F) for 10 minutes, then flip them over and continue to air fry for another 5 minutes. This will result in golden-brown, crispy cheese sticks with melted cheese inside.
Step 4
Now, let’s make the rice paper grilled chicken breast. Rinse the chicken breasts thoroughly and then cut them into bite-sized pieces, about 2-3 cm (approx. 1 inch).
Step 5
In a bowl, combine the cut chicken breast with 1/2 tablespoon of soy sauce, a pinch of salt, and a pinch of black pepper. Mix well to marinate the chicken. Let it sit for about 5 minutes to allow the flavors to penetrate.
Step 6
Similar to the cheese sticks, dip a sheet of rice paper in lukewarm water until it softens. Place a portion of the marinated chicken breast in the center of the softened rice paper. Roll it up tightly, just like making a kimbap, ensuring the chicken is fully enclosed.
Step 7
Place the rolled chicken breast rolls in the air fryer basket and lightly coat the surface with cooking oil. Air fry at 190°C (374°F) for 10 minutes, then flip them over and air fry for another 5 minutes. The rolls will be golden brown on the outside and the chicken inside will be juicy.
Step 8
Finally, prepare the dipping sauces. In a small bowl, mix 1 tablespoon of sriracha sauce with 2 tablespoons of mayonnaise to create the Sriracha Mayo Sauce. In another bowl, combine 1 tablespoon of soy sauce, 2 tablespoons of lemon juice, and optionally, a little finely chopped Korean green chili pepper, to make the Soy Lemon Sauce. Serve the finished rice paper cheese sticks and grilled chicken breast with these delicious sauces.
