Vietnamese-Style Crispy Chicken Protein Bowl with Nuoc Cham & Crispy Rice Paper Chips

This vibrant bowl combines the bright, fresh flavors of Vietnamese cuisine with high-protein convenience. Inspired by trending street food concepts, it features crispy baked chicken thighs, quick-pickled vegetables, and an addictive homemade nuoc cham sauce. The secret weapon? Crunchy baked rice paper chips that add incredible texture without deep-frying.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into strips
• 3 tbsp cornstarch
• 2 tsp garlic powder
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 2 tbsp avocado oil
• 4 rice paper sheets, cut into triangles
• 2 medium carrots, julienned
• 1 small daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1 cup cooked jasmine rice
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1/2 English cucumber, thinly sliced
• **For Nuoc Cham Sauce:**
• 3 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp water
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 1 Thai chili, finely chopped (optional)
• 2 tbsp crushed roasted peanuts

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. Make quick-pickled veggies: Combine carrots, daikon, rice vinegar, maple syrup, and salt in a bowl. Set aside for 15 minutes.
3. Prepare chicken: In a large bowl, toss chicken strips with cornstarch, garlic powder, ginger, and pepper until evenly coated.
4. Arrange chicken on one baking sheet in a single layer. Drizzle with avocado oil. Bake for 18-20 minutes until crispy and cooked through.
5. Make rice paper chips: Lightly brush rice paper triangles with water (just to dampen). Arrange on second baking sheet. Bake for 4-5 minutes until puffed and crispy. Watch closely—they burn easily.
6. Prepare nuoc cham: Whisk together fish sauce, lime juice, water, maple syrup, garlic, and chili until sugar dissolves.
7. Assemble bowls: Divide rice among four bowls. Top with crispy chicken, drained pickled vegetables, cucumber slices, and fresh herbs.
8. Drizzle generously with nuoc cham sauce. Garnish with crushed peanuts and serve immediately with rice paper chips on the side.

Chef's Note

For extra-crispy chicken, pat the strips completely dry with paper towels before coating. The cornstarch creates a light, crackly crust when baked at high heat.

Make-Ahead Tips

Quick-pickled vegetables can be made 3 days ahead. Nuoc cham sauce keeps for 1 week refrigerated. Chicken is best served fresh for optimal crispiness.

Substitutions

Use tamari for fish sauce to make it gluten-free. Swap chicken for extra-firm tofu or shrimp. Regular vinegar works if you don't have rice vinegar.