Lightly brush or spray with olive oil.
Cook in an air fryer or on a non-stick pan until lightly golden and crispy, about 8–10 minutes, flipping halfway if needed.
Serving and Storage Tips:
Serve warm with a light dipping sauce like sweet chili or a soy-lime dip.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven for best texture.
Variations:
Swap chicken for tofu or shrimp for a different protein.
Add thin rice noodles or bean sprouts to the filling for extra texture.
Spice it up with a dash of chili sauce or chopped fresh chili in the filling.
FAQ:
Q: Can I bake these instead of pan-frying or air-frying?
A: Yes, you can bake them at 200°C (400°F) for about 12–15 minutes, flipping once for even browning.
Q: Are these gluten-free?
A: Yes, as long as you use gluten-free soy sauce and verify all other ingredients.
Q: Can I freeze these?
A: It’s best to freeze them before cooking. Place on a tray to freeze individually, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes.
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