Chicken Breast ‘Guo Bao Rou’ Style
Low-Calorie Beer Snack: ‘Chicken Breast Guo Bao Rou’ Recipe
Dieting is so much easier these days with delicious alternatives! Chicken breast, once bland, now comes in exciting flavors like tteokbokki and mala, perfect for curbing those diet cravings. Inspired by this, I’ve created a Guo Bao Rou-inspired dish using chicken breast! Attention all dieters across the nation, this one’s for you!
Ingredients- 200g Chicken breast
- Rice paper wrappers
- Cooking oil (for frying)
- Water (for soaking rice paper)
- Your favorite Guo Bao Rou sauce (store-bought or homemade)
Cooking Instructions
Step 1
Rinse the chicken breast, pat it dry, and cut it into bite-sized pieces. If you have pre-marinated chicken breast, it will add extra flavor.
Step 2
Cut each rice paper wrapper in half. Prepare a shallow dish filled with warm water for soaking.
Step 3
Briefly dip one half of a rice paper wrapper into the warm water for about 3-5 seconds until it becomes pliable. Be careful not to oversoak, as it might tear.
Step 4
Gently shake off any excess water and lay the softened rice paper wrapper flat on a clean cutting board or plate.
Step 5
Place a few pieces of the prepared chicken breast in the center of the rice paper. Fold in the sides, then roll it up tightly from one end to completely enclose the chicken.
Step 6
The key to achieving a crispy coating is to wrap the chicken snugly and without any gaps, ensuring the rice paper fully encases the meat. If needed, you can use a second half-wrapper to ensure a secure seal.
Step 7
Pour a generous amount of cooking oil into a frying pan or wok and heat it over medium heat. Aim for a temperature of around 170-180°C (338-356°F), which is ideal for frying. You’ll know it’s ready when small bubbles form around a chopstick dipped in the oil.
Step 8
Carefully place the rice paper-wrapped chicken breast into the hot oil. Fry until the wrapper is golden brown and crispy, turning occasionally. This should take about 3-5 minutes.
Step 9
To ensure each piece fries evenly and doesn’t stick together, leave ample space between the chicken pieces in the pan. It’s best to fry in batches if necessary.
Step 10
Once fried to a golden crisp, remove the chicken breast ‘Guo Bao Rou’ pieces and place them on a plate lined with paper towels to drain excess oil. Toss them in your prepared Guo Bao Rou sauce or serve with it on the side for a delicious, low-calorie treat!
