Best Paper Wrapped Chicken Recipes

PAPER-WRAPPED CHICKEN

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.

PAPER-WRAPPED CRISPY SALT AND PEPPER CHICKEN

Steps:

• Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.
• When ready to fry, toss the chicken pieces in the cornstarch.
• Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.
• Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.
• In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.

RICE PAPER WRAPPED CHICKEN

Steps:

• Marinate chicken in seasoning ingredients for 30 minutes.
• Place a piece of chicken on one sheet of paper and wrap up firmly.
• Preheat oil to 375F, then deep fry.

PAPER-WRAPPED CHICKEN

Steps:

• Get grease-proof paper and cut into 18cm by 18cm 12 square pieces of papers.
• Marinate the chicken pieces with seasoning 1 for 15 minutes.
• Brush 1 side of the each paper with oil.
• Place a piece of chicken at one corner of the paper.
• Fold up this corner to cover the chicken.
• Then fold the sides to cover the chicken as well.
• Fold the remaining corner down and tuck into the pocket to make a package.
• Repeat for the rest of the chicken pieces.
• Heat oil in a saucepan for deep-frying.
• When the oil is hot, reduce the heat to medium-low.
• Place in the packages and fry for about 5 to 7 minutes.
• Remove and drain the packages off excess oil.
• Serve hot.
• The packages are to be open by the diners themselves.

PAPER WRAPPED CHICKEN

Steps:

• 1. Combine chicken,soy sauce,sherry,ginger,garlic and sesame oil;marinate for 30 minutes to several hours. Cut eighteen 4-inch squares of parchment paper or foil. Place a square of ppaper on a work surface,one corner facing you. Place 2 or 3 chicken cubes across center of square. fold south corner over chicken to 1/2 inch from north corner. Crease fold.Fold in east and west corners so that they overlap each other.and crease edges. Fold whole package toward north,forming an envelope shape. Tuck north corner into envelope and crease to seal. Repeat with remaining packages. IN a wok or deep pan,heat oil to 375 deg. Fry packages a few at a time,until paper turns golden brown (about 1 minute). Slit open each package along folded edge before serving for quick unwrapping,or let each guest open.

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.