Best Foil Wrapped Ginger Chicken Recipes

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ASIAN STYLE PAPER WRAPPED CHICKEN



Asian Style Paper Wrapped Chicken image

Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.

Provided by seanbhalliday

Categories     Appetizers and Snacks     Wraps and Rolls

Time 2h40m

Yield 6

Number Of Ingredients 14

2 tablespoons soy sauce
1 green onion, finely chopped
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon minced fresh ginger
1 teaspoon chopped garlic
¼ teaspoon Chinese five-spice powder
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 cup peanut oil for frying, or as needed
18 6x6-inch squares of aluminum foil, or as needed

Steps:

  • Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
  • Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
  • Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
  • Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g

FOIL-WRAPPED GINGER CHICKEN



Foil-Wrapped Ginger Chicken image

The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets. From Sunset April 2008. These should be made at least an hour ahead of time to allow time to marinate.

Provided by cookiedog

Categories     Chicken Thigh & Leg

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon soy sauce (regular)
1 tablespoon dark brown sugar
1 teaspoon dark soy sauce
1 inch gingerroot, peeled and cut into thinnest possible slivers
1 lb chicken thigh pieces, boned and skinned and cut into bite-size pieces and strips
2 green onions, cut into 2-in . lengths and then into slivers
fresh ground black pepper

Steps:

  • In a large bowl, combine soy sauce, brown sugar, dark soy sauce, and ginger. Add chicken, toss to coat, cover, and chill for at least 1 hour and up to overnight.
  • Preheat oven to 375°. Lay out 8 pieces of aluminum foil, 6 to 8 inches long each. Put 1/8 of the marinated chicken in the middle of each. Top chicken with green onions and sprinkle with pepper. Fold 1 side of foil over the chicken to cover it, fold opposite side of foil over first fold, and then fold in each end once to seal and create a little packet.
  • Lay packets on a foil- or parchment-lined rimmed baking sheet (packets will leak while cooking, and the marinade is difficult to clean up once it cooks onto a pan). Bake until chicken is cooked through and marinade is reduced and starting to caramelize in each packet, 45 to 60 minutes. Serve hot or warm.

Nutrition Facts : Calories 129.2, Fat 8.7, SaturatedFat 2.5, Cholesterol 47.7, Sodium 212.2, Carbohydrate 2.1, Fiber 0.1, Sugar 1.8, Protein 10.2

SILVER-WRAPPED CHICKEN



Silver-Wrapped Chicken image

Categories     Chicken     Appetizer     Fry     Marinate     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 15

1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce available at Asian markets and some supermarkets
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce available at Asian markets and some supermarkets
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
4 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
12 chicken thighs, each split crosswise into 2 pieces
24 9-inch foil squares
Vegetable oil (for deep-frying)

Steps:

  • Combine first 12 ingredients in large bowl and stir to blend. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.
  • Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in center of foil. Drizzle with 1 teaspoon marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.
  • Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350°F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8 minutes per batch. Using tongs transfer packages to paper towels and drain.
  • Arrange packages on platter. Serve warm.

FOIL-WRAPPED TERIYAKI CHICKEN WITH SCALLIONS AND LEMON



Foil-Wrapped Teriyaki Chicken with Scallions and Lemon image

A foil-wrapped "bake and serve" dinner is like a small, sealed envelope that allows the chicken to steam in its own flavorful juices. It requires very little fat for cooking and the flavors are very clean. The packets can be assembled in advance and cooked just before serving. In this recipe, we focus on a tasty kicked-up teriyaki sauce to bring the chicken and vegetables to life. I make these in the morning and store them in the fridge. There's nothing like getting home after a long day and just baking and serving dinner!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

1 large clove garlic, peeled and grated
4 tablespoons teriyaki sauce
2 tablespoons rice wine vinegar
2 tablespoons freshly grated ginger
1 tablespoon Dijon mustard
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
Two 6-ounce boneless skinless chicken breasts
Kosher salt
8 scallions, cut into 1-inch pieces, green and white parts both
1 medium zucchini, cut into 1/2-inch rounds
1 large lemon, cut into 6 slices

Steps:

  • Get ready: Arrange 2 shelves in the upper and lower middle areas of the oven at a fair distance from one another; the foil-enveloped chicken will need some room to puff and expand as it cooks. Preheat the oven to 400 degrees F.
  • Make the teriyaki: In a medium bowl, whisk together the garlic, teriyaki sauce, rice wine vinegar, ginger, mustard and black pepper.
  • Wrap the chicken and vegetables: Spread two 12-inch layers of tinfoil on a flat surface. Fold each piece of foil in half. Open the foil at the seam and use 1 tablespoon of the butter to grease the middle of each. Place the scallions, zucchini and lemon slices in the middle of each. Season the chicken with salt on both sides. Place the chicken in the middle on top of the vegetables. Top with more lemon slices and scallions.
  • Fold the two sides of each foil towards the chicken so it is like a large envelope with sealed sides and only the top part is open. There should be enough room left around the sides to allow for the steam to build up as it cooks, like a loose envelope around it. Spoon half of the teriyaki sauce in each of the packets. Close the tops and fold them down 3 to 4 times to ensure they're closed, leaving a little room between the chicken and the foil.
  • Cook and serve: Place the chicken on a baking sheet, place in the lower rack of the oven and cook, undisturbed, until the "envelopes" begin to puff, 22 to 25 minutes. Remove from the oven and poke a thermometer in the center of the chicken breasts to assure they are cooked; they should register 165 degrees F. If not, cook a few minutes more. Remove from the oven, cut open the foil packets and dig in.

CHINESE CHICKEN IN FOIL APPETIZERS



Chinese Chicken in Foil Appetizers image

This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
2 green onions, finely chopped
40 -50 pieces aluminum foil, cut into 5 x 6 inches
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine
1 tablespoon oil
1 teaspoon sesame oil
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon sugar
2 teaspoons cornstarch

Steps:

  • Cut chicken into 1"x1" pieces.
  • Place in a shallow pan. Sprinkle green onions on top.
  • Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
  • Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
  • Bake at 450º for 12 minutes.

Nutrition Facts : Calories 178, Fat 4.5, SaturatedFat 0.8, Cholesterol 65.9, Sodium 286, Carbohydrate 3.7, Fiber 0.2, Sugar 1.7, Protein 26.7

NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN



No-Peek Oriental Foil-Wrapped Chicken image

Make and share this No-Peek Oriental Foil-Wrapped Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) package frozen baby carrots
4 boneless skinless chicken breast halves
1 (4 ounce) can whole mushrooms, drained
1 small sweet red pepper, cut in bite-size strips
3 tablespoons hoisin sauce
2 cloves garlic, minced
1 teaspoon grated gingerroot
1 dash ground red pepper
1/4 cup sliced green onion
hot cooked rice (optional)

Steps:

  • Heat oven to 425 degrees.
  • Run carrots under cold water to thaw.
  • Drain well.
  • Rinse chicken; pat dry.
  • Place one chicken breast half in the center of an 18x12” piece of heavy foil.
  • Repeat with remaining chicken and three additional foil pieces.
  • Divide carrots, mushrooms, and sweet pepper strips evenly among foil pieces.
  • Stir together hoisin sauce, garlic, ginger, and ground red pepper.
  • Drizzle over chicken and vegetables.
  • Bring up two opposite sides of foil and seal with a double fold.
  • Fold remaining ends to completely enclose the chicken and vegetables, leaving space for steam to build.
  • Repeat with each foil packet.
  • Place on a 15x10x1” baking pan.
  • Bake for 30 minutes or till chicken is tender and no longer pink.
  • To serve, carefully open foil packets.
  • Sprinkle with green onion.
  • If desired,serve over rice.
  • Spoon some of the cooking juices over all.
  • This recipe can also be placed on your grill.
  • Cook for 20- 30 minutes depending on how hot your grill is.

Nutrition Facts : Calories 197.8, Fat 3.7, SaturatedFat 0.8, Cholesterol 75.9, Sodium 388.8, Carbohydrate 13.3, Fiber 3, Sugar 7.5, Protein 27

PAPER-WRAPPED CHICKEN



Paper-Wrapped Chicken image

I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good.

Provided by witchywoman

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 4h

Yield 12

Number Of Ingredients 7

½ cup teriyaki sauce
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
¼ teaspoon crushed red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
30 4x4-inch squares aluminum foil, or as needed
oil for deep frying

Steps:

  • Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
  • Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
  • Remove a piece of chicken from the marinade and place into the center of an aluminum square.
  • Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.
  • To serve, tear open the packets along the sealed edges.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 2.2 g, Cholesterol 21.5 mg, Fat 8.3 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 478.9 mg, Sugar 1.7 g

FOIL WRAPPED ORIENTAL CHICKEN



Foil Wrapped Oriental Chicken image

Make and share this Foil Wrapped Oriental Chicken recipe from Food.com.

Provided by Audrey M

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces frozen baby carrots, defrosted
4 boneless skinless chicken breast halves
4 ounces whole mushrooms, drained
1 small sweet red pepper, cut in bite-size strips
3 tablespoons hoisin sauce
2 cloves minced garlic
1 teaspoon grated gingerroot
1 dash ground red pepper
1/4 cup sliced green onion
hot cooked rice, optional
4 reynolds wrap aluminum foil, bags

Steps:

  • Preheat oven to 425 degrees.
  • If carrots are still frozen, run under cold water to thaw.
  • Rinse chicken and pat dry with a paper towel.
  • Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
  • Divide evenly.
  • In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
  • Drizzle over chicken and vegetables.
  • Close ends securely.
  • Place each foil packet on a 15 x 10 x 1 inch baking pan.
  • Bake for 30 minutes or until chicken is tender and no longer pink.
  • To Serve: Carefully open end of foil packet to let steam escape.
  • Place vegetables over cooked rice topped with sliced green onions.

Nutrition Facts : Calories 197.1, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.8, Sodium 328.9, Carbohydrate 14.3, Fiber 2.5, Sugar 8.1, Protein 29.4

FOIL WRAPPED CHICKEN - BAKED OR FRIED



Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories     Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

Steps:

  • Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
  • Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
  • Cut paper or foil pieces into 6-inch squares.
  • Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
  • Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
  • If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
  • DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
  • When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
  • Drain on paper towels. Continue deep-frying the rest of the packets.
  • Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
  • OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

FOIL-BAKED CHICKEN



Foil-Baked Chicken image

Individual foil packets contain chunks of chicken in a savory soy and hoisin sauce with cilantro and fresh ginger.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 6

Number Of Ingredients 9

6 skinless, boneless chicken thighs
½ cup cornstarch
¼ cup Kikkoman Less Sodium Soy Sauce
¼ cup Kikkoman Hoisin Sauce
¼ cup brown sugar, packed
¼ cup chopped cilantro
2 tablespoons minced ginger
2 cloves garlic, chopped
18 (12-inch square) pieces aluminum foil

Steps:

  • Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
  • Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.7 g, Cholesterol 71 mg, Fat 12.3 g, Fiber 0.2 g, Protein 21 g, SaturatedFat 3.5 g, Sodium 1012 mg, Sugar 9 g

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