These crispy chicken bites have a juicy garlic and green onion filling wrapped in thin rice paper. Cook them in the air fryer until golden, then serve with your favourite dipping sauce.
There’s no need to wrap each bite separately. Simply make five long rolls, cut them into small pieces and cook. They’re perfect for sharing as a snack or serving with vegetables for an easy meal.
Prep: 15 minutes · Cook: 15–20 minutes. Cooking in batches adds time.
Jump to recipe · Step-by-step photos
Why you’ll love this recipe
Easy to prepare. Mix the filling in one bowl, wrap and cut.
Full of flavour. Fresh garlic, green onions, soy sauce and a little pepper paste season every bite.
A simple rice paper coating. The thin wrapper develops crisp edges while holding the chicken filling together.
Two cooking options. Make them in the air fryer or bake them in the oven.
What you’ll need
Find the exact quantities in the recipe card below.
Ground chicken Use 500 g of plain ground chicken. Chicken with some fat will give a juicier filling than very lean ground breast.
Green onions Chop both the white and green parts. Use one handful of chopped green onions.
Fresh garlic Grate the garlic so it mixes evenly through the chicken.
Gochujang or pepper paste A teaspoon adds flavour and a little warmth. Gochujang is slightly sweet and savoury. Red pepper paste can also work, although the saltiness and heat will differ.
Soy sauce Two tablespoons season the filling without adding too much liquid. You probably won’t need extra salt, especially if you’re serving a salty dipping sauce.
Paprika, garlic powder and onion powder These add warmth and savoury flavour to the filling.
Rice paper Use five large round sheets, approximately 22 cm across. Smaller sheets may not hold the same amount of filling.
Neutral oil A light coating helps prevent sticking and encourages the rice paper to crisp.
How to make crispy chicken bites
The filling should be evenly mixed, with green onions throughout.
The finished roll should hold its shape without the wrapper tearing.
Cut each roll into four pieces to make 20 bites.
The cooked bites should have golden edges. Check the filling with a thermometer.
Tips for the best results
Don’t soak the rice paper for too long. It continues to soften after you take it out of the water. Remove it while it still has a little firmness.
Keep the filling even. Rolls of similar thickness will cook more evenly.
Avoid overfilling. Divide the filling into five portions before you start wrapping.
Leave space between the bites. Rice paper can stick to itself, and crowded pieces won’t crisp as evenly.
Use a little oil. Brush a thin coating over the rice paper rather than leaving it completely dry.
Turn gently. If a bite sticks, let it cook a little longer before carefully loosening it.
Serve straight away. Rice paper loses some crispness as it cools. Overlapping layers may remain slightly chewy.
What to serve with them
Serve with sweet chilli sauce, spicy mayonnaise or a simple soy and lime dip.
For a meal, add a cucumber salad, crunchy slaw or steamed vegetables. Rice also works well if you want something more filling.
Keep the dipping sauce on the side so the rice paper stays crisp for longer.
Frequently asked questions
Can I use ground turkey?
Yes. Ground turkey can replace the chicken. Cook the filling to 74°C or 165°F.
Do I cook the chicken before wrapping?
No. The filling goes into the rice paper raw and cooks inside the bites.
Can I leave out the gochujang?
Yes. Leave it out for a milder version or use a mild red pepper paste. The flavour will be slightly different.
Are these gluten free?
They can be made gluten free, but check every label. Use certified gluten free rice paper, tamari and a suitable pepper paste. Regular soy sauce and some gochujang products contain wheat.
Why is my rice paper tearing?
It may be too wet, overfilled or rolled too tightly. Dip it briefly and let it soften on the board before folding.
Why are the bites chewy instead of crispy?
The wrappers may be too wet, the bites may be crowded or they may need a little more cooking time. A light coating of oil and space between the pieces help. Folded layers of rice paper can still have a little chew.
Can I make them ahead?
For the best texture, wrap and cook them shortly before serving. You can mix the filling the day before and keep it covered in the fridge, provided the chicken is still within its safe storage period.
Storage and reheating
Refrigerate cooked bites in a covered container within two hours of cooking. Use within 3 to 4 days.
Reheat in the air fryer or oven until the filling reaches 74°C or 165°F. Start checking after a few minutes and allow more time as needed. The microwave will warm them, but the rice paper will be softer. USDA leftovers guidance.
Crispy Rice Paper Chicken Bites
Ingredients
Method
- Mix the filling. Place the ground chicken in a bowl. Add the green onions, grated garlic, gochujang, soy sauce, paprika, garlic powder, onion powder and black pepper. Mix until evenly combined. The soy sauce and pepper paste usually provide enough salt. If you want to check the seasoning, cook a small piece of filling before tasting.
- Prepare the rice paper and roll. Fill a shallow dish with room temperature water. Briefly dip one rice paper sheet, starting with about 3 to 5 seconds total, or follow the packet instructions. Remove while still slightly firm and place on a lightly damp board. Allow a few moments for it to become flexible. Place one fifth of the filling in a long, even line across the lower part of the sheet, leaving room at both ends. Fold the sides over the filling, then roll firmly without stretching the paper. Repeat with the remaining sheets and filling.
- Cut and arrange. Preheat the air fryer to 200°C or 400°F, if your model requires it. Use clean kitchen scissors to cut each roll into four equal pieces. Lightly brush the bites and cooking surface with the oil. Arrange the bites in a single layer, with one cut side facing down and a little space between each piece. Cook in batches if necessary.
- Air fry and serve. Cook for approximately 15 to 20 minutes, carefully turning the bites onto their other cut side halfway through. Start checking at 15 minutes. They are ready when the edges are golden and the centre of the chicken reaches 74°C or 165°F. Allow extra time for thicker pieces. Serve hot with your favourite dipping sauce.
Notes
Oven method
Preheat a conventional oven to 200°C or 400°F. Arrange the lightly oiled bites on a metal baking tray lined with baking paper, leaving space between them. Bake for approximately 20 to 25 minutes, carefully turning halfway through. Check that the chicken reaches 74°C or 165°F. Allow more time if needed. Oven cooked bites may have a slightly different texture from the air fryer version. Rice paper: Five large sheets should hold this quantity of filling. If your sheets are smaller, use more sheets and make smaller rolls. Water: Rice paper brands soften at different speeds. The sheet should be flexible enough to fold without becoming floppy or difficult to handle. Salt: Start without extra salt. Soy sauce, pepper paste and dipping sauces can all be salty. Oil: The two teaspoons are shared between coating the bites and lightly greasing the cooking surface. Air fryer liners: Use only liners suitable for your appliance, and never preheat with loose baking paper inside. Cooking time: Treat the times as a guide. Thickness, spacing and the appliance affect cooking. Ground chicken must reach 74°C or 165°F in the centre. USDA ground poultry guidance. Estimated nutrition per serving of 5 bites: approximately 265 kcal, 23 g protein, 15 g carbohydrates and 13 g fat. Dipping sauces and sides excluded; actual values vary with chicken fat content, rice paper weight and brands.Tried this recipe?
Let us know how it was!Tried this recipe? Leave a comment and let me know which dipping sauce you served with your crispy chicken bites!
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