Best Foil Wrapped Oriental Chicken Recipes

CHINESE CHICKEN IN FOIL APPETIZERS

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.

FOIL WRAPPED CHICKEN - BAKED OR FRIED

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.

ASIAN STYLE PAPER WRAPPED CHICKEN

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.

SILVER - WRAPPED CHICKEN

Steps:

• 64 fl. oz. Vegetable Oil, for frying (enough to reach 6" in your choice of Dutch Oven) You will also need: 24 9" foil squares.
• Combine first 12 ingredients in a large bowl and stir to blend.
• Add the 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 the center of the foil.
• Drizzle with 1 teaspoon of marinade.
• Fold the bottom corner of the foil over the chicken, and fold the sides inches.
• Lift up the section of foil containing the chicken, and fold upward leaving the top corner of foil exposed.
• Fold the top corner into the flap.
• Repeat with remaining chicken and foil.
• Discard remaining marinade.
• Pour the vegetable oil into a large, heavy Dutch Oven to a depth of 6 inches.
• Heat to 350°F.
• Working in batches, carefully add the chicken packages (be prepared for the oil to bubble vigorously).
• Fry until chicken is cooked through, about 8 minutes per batch.
• Using tongs, transfer packages to paper towels and drain.
• Arrange the packages on a platter and serve warm.
• Note: Can be served as a meal for 4 or as appetizers!
• Enjoy!

NO-PEEK ORIENTAL FOIL-WRAPPED CHICKEN

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.

CHINESE FOIL CHICKEN

Steps:

• 1. In a sealable bowl take the first 10 ingredients and mix well. then add green onions. This is your marinade.
• 2. Cut the chicken into pieces about 1" x 1" and add to the marinade. Matinate at least two hours or overnight.
• 3. Preheat oven to 450 degrees. Take a square of foil and place one piece of chicken on it and fold over the edge and seal (it will look like a triangle). Continue with remaining chicken.
• 4. Place in a single layer on an oiled cookie sheet and bake for 12 minutes. Best served hot

FOIL-WRAPPED GINGER CHICKEN

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.