Korean Chicken Gimbap (Crispy Chicken Tender Seaweed Rice Roll)
Air-fry 200 g frozen chicken tenders in a single layer at 180°C for 6 minutes, flip, and cook 6 minutes more until the coating is golden and firm. Season 300 g warm rice with 1 tbsp sesame oil and 1/2 tsp salt, spread it thinly over 4 seaweed sheets with a 2 cm bare strip at the far edge, and roll while the chicken is still hot and crisp. Slice into 2 cm pieces with a knife coated in sesame oil.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Air-fried chicken tenders go onto the sesame-salt rice straight from the basket, while the coating is still hot and firm, and get rolled at once.
Read more
Waiting lets moisture from the rice and lettuce soften the crust before the roll is even closed.
Ingredients
Instructions
- 1
Arrange 200g frozen chicken tenders in the air fryer basket without overlapping.
Keep them in a single layer so hot air reaches the coating evenly and the pieces can crisp instead of steaming against each other.
- 2
Cook the chicken at 180C for 6 minutes, flip each piece, then cook 6 minutes more.
Remove it when the coating looks golden and feels firm, then move straight to rolling while the crust is still crisp.
- 3
While 300g cooked rice is still warm, add 1 tbsp sesame oil and 0.5 tsp salt.
Fold with a rice paddle using cutting motions, keeping the grains intact instead of pressing the rice into a paste.
- 4
Divide the seasoned rice over 4 sheets of gimbap seaweed, spreading it thinly and leaving a 2cm bare strip at the far edge.
Place 40g lettuce along the lower side and add 2 tbsp mayonnaise evenly over it.
- 5
Lay the hot chicken tenders in a straight line over the rice and mayonnaise.
Work quickly so the crust is still rigid, which helps the roll hold an even center before moisture from the rice and lettuce softens it.
- 6
Roll tightly from the near edge with a bamboo mat, pulling firmly so the filling stays centered.
Rest the seam underneath briefly, then slice into 2cm pieces with a sesame oil-coated knife and serve right away.
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