2 people

Cooking time

30 minutes



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.

  • 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
  • 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.

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

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