Gluten Free Sweet and Spicy Chicken Rice Cup Appetizers + Video

This sweet and spicy appetizer was gobbled up by our friends last weekend. The wife is an amazing Thai cook. So, needless to say, I was flattered that they enjoy my chicken rice cup appetizers. You can use the filling in butter lettuce cups or the puffed rice cups. They’re both incredibly delicious! Watch the video and see how easy the rice cups are to make.

I can’t stand traditional rice cakes because they have no flavor. It makes me think I’m eating styrofoam. These shells, however, are nothing like rice cakes. You fry the shells in oil for about 10 seconds which gives them so much flavor.

Story Behind The Recipe:

While making the Gluten Free Wonton Wrappers, I accidentally dropped a non-battered rice flake sheet into the hot oil. Lo and behold, floated up this expanded, puffed rice cup. I was amazed!

When our friends came over, I told her about the phenomena, and she laughed at my amazement as she already knew that would occur. She said they use it to serve as a side along with other dishes like a cracker or bread in American cooking.

Gluten Free Sweet and Spicy Chicken Rice Cup Appetizers + Video

Yield: Makes almost 2 dozen appetizers

Gluten Free Sweet and Spicy Chicken Rice Cup Appetizers + Video

Easy to make rice cups with a sweet and spicy (or mild) chicken filling. They are ideal appetizers to serve with an Asian meal theme.


    For the Shells:
  • 1 quart neutral-flavored oil (I used light olive oil)
  • 20 - 24 Rice Stick Rice Flake Sheet Noodles (Three Ladies Brand*)
  • For the Filling:
  • 2 teaspoons neutral-flavored oil
  • 2 chicken breasts (1-1/2 pounds), cut into 1/4-inch cubes
  • 1 to 2 cans water chestnuts, chopped
  • 2 tablespoons minced fresh cilantro
  • 1/2 cup gluten-free sweet red chili sauce (Thai Kitchen brand or mild and chunky homemade)
  • 1-1/2 cups thinly sliced iceberg lettuce


  1. Preheat the oil in a deep pot or deep-fryer to 400¬ļF. Line a plate with four paper towels and set aside.
  2. Drop 3 - 4 rice flake sheets into the oil. Fry for about 10 seconds or until they puff up and float to the top, lift them using metal tongs and allow the excess oil to drip back into the pot. Transfer to the paper-towel-lined plate. Repeat with remaining sheets. Allow to cool and store in a zipper storage bag.
  3. Preheat 2 teaspoons of oil in a large skillet over medium-high heat. Add cubed chicken and lower heat to medium to medium-high. Fry for 10 minutes or until no longer pink inside and a golden brown on the outside, stirring frequently.
  4. Allow the chicken to cool to room temperature.
  5. Add chopped water chestnuts, cilantro, and chili sauce, and toss to combine. Cover and chill in the refrigerator for at 2 hours. You may also choose to serve it at room temperature.
  6. Line the rice shells with shredded lettuce and top with some chicken mixture. Serve immediately. (The rice shells get a little soggy after about 10 - 15 minutes.)


*I couldn't find my usual safe gluten-free brand, Three Ladies Brand. So, I used Double Chicken Brand. You may be able to find Three Ladies Brand in your local Asian market. I can't find it online.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.