Crispy Rice Chicken Nuggets

A chicken dish built around Sweet Sriracha, ready in about 30 minutes for 4 servings. Gluten-free, high-protein, and the dipping sauce takes exactly two minutes.

Ingredients

• 1 lb ground chicken
• 2 tsp SpiceX Daily Blend seasoning (SPG)
• 2 tbsp SpiceX Sweet Sriracha seasoning
• 1 tsp onion powder
• 1 egg
• 1/4 cup low-fat mozzarella
• 5 rice paper sheets
• 1/2 cup mayo (for the dipping sauce)
• 2 tbsp sweet chili sauce (for the dipping sauce)
• 1 tsp SpiceX Sweet Sriracha seasoning (for the dipping sauce)

Directions

1. Mix: combine everything except the rice paper and dipping sauce ingredients in a bowl — ground chicken, Daily Blend, 2 tbsp Sweet Sriracha, onion powder, egg, and mozzarella — until evenly blended.
2. Roll: dip a rice paper sheet in warm water for about 5 seconds until pliable. Spread a layer of the chicken mix across it and roll into a tight log. Repeat with the remaining sheets.
3. Snip: cut each log into bite-size nuggets with kitchen scissors.
4. Air fry: 400°F for 15 to 20 minutes, until golden and crisp all over.
5. Sauce: stir together the mayo, sweet chili sauce, and 1 tsp Sweet Sriracha. Dip. Devour. Repeat.

Chef's note: Do not oversoak the rice paper. Five seconds in warm water is enough; it keeps softening as you work. A sheet left too long turns gummy and tears when you roll it.

Nutrition per serving (serves 4): 340 calories · 27g protein · 13g carbs · 20g fat. Macros estimated.