Gochujang Chicken with Crispy Rice Paper Recipe

Difficulty

Easy

Serves

2 people

Cooking time

30 minutes

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How To Make Gochujang Chicken in Crispy Rice Paper Boats

Ready for a taste thrill? Our Gochujang Chicken in Crispy Rice Paper Boats awaits. Ready in just 30 minutes, this recipe blends spicy, umami-rich gochujang-marinated chicken with crispy rice paper for a textural delight, topped with fresh veggies. It’s a flavour-packed journey that’s dairy-free, low in sugar, and high in protein. Perfect for a quick, guilt-free indulgence that doesn’t skimp on taste.

Ingredients

300 g chicken thigh fillets (skinless) halved
1½ cloves of garlic crushed
1 tbsp Gochujang paste
1 tbsp soy sauce
½ tbsp brown sugar
½ tsp sesame oil
1½ tbsp The Good Oil Sunflower Oil
50 g rice paper discs (2-3 per serve)
¼ iceberg lettuce shredded
½ carrot grated
¼ cucumber diced
½ C mung bean sprouts

Ingredients (Dipping Sauce)

1 tbsp soy sauce
½ tbsp Gochujang paste
½ tsp brown sugar
½ tsp sesame oil
1 tbsp water

Method

In a bowl combine the chicken thighs with the garlic, gochujang, soy, brown sugar and sesame oil.
Combine the dipping sauce ingredients together in a small bowl.
Heat a good film of oil in a frying pan and cook the chicken over a medium heat until cooked through.
In a separate frying pan, heat enough oil over a medium heat to cover the base completely. In batches fry the rice paper until crisp. The rice paper should puff and crisp immediately on hitting the oil. Set aside until all are cooked.
Top each rice paper boat with lettuce, carrot, cucumber, sprouts and chicken. Drizzle with dipping sauce.

Notes

Kewpie mayonnaise is delicious drizzled over these or alternatively you can use aioli.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice —perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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