Time: 45 min.
Complexity: easily
Servings: 2

Wrap chicken breast pieces in rice paper and air fry for golden-brown chicken without the hassle of breading and deep-frying. The chicken turns out incredibly crispy! Try this method with any other protein—meat or seafood—for a quick snack for any occasion.

Ingredients:

• 2 boneless, skinless chicken breasts (170g each)
• 12 round sheets of rice paper, 21 cm in diameter.
• 1 green onion (green part only), thinly sliced
• 2 tablespoons cilantro leaves
• 1/4 small Fresno pepper, thinly sliced
• Sweet Thai chili sauce, for serving
• Special equipment: air grill with a capacity of 6 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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chicken breasts, rice paper, Asian sweet and spicy sauce

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Preparation:

Step 1
• Spray a baking sheet with cooking spray and set aside.
Step 2
• Pat the chicken breasts dry with paper towels, then cut each breast into 6 equal pieces, approximately 30 grams each. Sprinkle with a pinch of salt and pepper.
Step 3
• Soak 1 sheet of rice paper in a large, shallow bowl of warm water until pliable, about 15 seconds, then place it on a cutting board. Place 1 chicken fillet along the center of the sheet. Wrap the bottom edge of the sheet around the chicken, then fold the sides inward and roll tightly. Place the roll on the prepared baking sheet and repeat with the remaining sheets of rice paper and chicken fillet.
Step 4
• Preheat the air fryer to 200°C (400°F). Place the rolls in a single layer in the air fryer basket, spacing them apart, then spray with cooking spray. Cook, turning halfway through, until the rolls are golden brown and the chicken is cooked through, about 15 minutes.
Step 5
• Sprinkle the rolls with green onions, cilantro and chili pepper and serve with sweet Thai chili sauce.

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