Rice Paper Chicken Strips Recipe

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Notes

Chicken

Chicken Tenders can be found on the underside of the Chicken Breast. I came up with this recipe after buying Chicken Breasts from Costco for my Spicy Chicken recipe which also came with Tenders attached to each breast. Pro tip: batch-roll Rice Paper Chicken Tenders and portion them into freezer bags to stockpile in the freezer. Freezing before frying will give the crispiest result. If you plan on doing a larger batch, watch out for the oil temperature drop when deep frying. If the temperature drops too low, the chicken will not cook properly, and oil will absorb into the tenders and give an oily taste.

Dipping Sauce

This is an easy and delicious three-ingredient dipping sauce that anybody can make! I like to use my favorite mayonnaise, Kewpie Mayo. For Sriracha, Huy Fong is the most popular. It is recognized for its green cap, but because of a recent lawsuit between them and their original supplier/farmers, the taste has not been the same. Underwood Ranches, their original supplier, came out with their own Sriracha brand bottle which tastes very much like the original Huy Fong Sriracha. They sent me (not sponsored) their Sambal, and Chili Garlic to try and I am super excited to see if it tastes just like the original Huy Fong brand. Currently, Underwood Ranches only ships in the US, but you can find them at local grocery stores if you live there or plan on visiting.

Rice Paper

I used a special Northern Vietnamese Rice Paper that’s square, thinner, more delicate, and gives a flaky result when fried. This is perfect for a very nice light crisp. A friend of mine was kind enough to bring me back these rice papers directly from the Northern region! Conveniently, you will find Southern Vietnamese Rice Paper at local Asian grocery stores and will work just as well! It tends to be round, thicker, sturdier, and chewier. You may have had this type of rice paper eating Spring Rolls at Vietnamese restaurants, commonly known as "Gỏi cuốn."