Korean Style Chicken Rice Paper Boats

Frying your rice paper sheets turns them into crispy boats for holding your favourite toppings. Try these with Rangitikei Korean Style Chicken, zesty gochujang sauce, and vibrant toppings.

SERVES: 4

• 1 pack Rangitikei Korean Style Chicken
• 2 large sheets round rice paper (about 22cm)
• 2 cups neutral vegetable oil for frying
• ¼ cup Japanese style mayonnaise
• ¼ telegraph cucumber, finely diced
• 1 red chilli, finely diced
• 1 tablespoon sesame seeds
• Thinly sliced nori or seaweed snacks, for garnish

1. Cook the Korean Style Chicken and defrost the gochujang sauce as per packet instructions.
2. Using scissors, cut each rice paper into 6 equal wedges. Heat the oil in a small saucepan over medium-high heat. *The oil is hot enough when bubbles form around a wooden spoon when it is inserted in the oil.
3. Working 1 – 2 pieces at a time, gently drop the rice paper into the hot oil. Fry for about 3 seconds – the rice paper should immediately curl up and turn white. Remove the rice paper from the oil, letting any excess oil drip off. Transfer to a tray lined with paper towels to drain. Repeat with remaining rice paper.
4. When the chicken is cooked, toss in the gochujang sauce so that it is evenly coated.
5. Place the crispy rice paper boats on a serving platter and top each boat with a piece of the Korean style chicken and squeeze on a small amount of Japanese style mayonnaise over each piece. Garnish with diced cucumber, diced chilli, sesame seeds and nori. Serve immediately.