Best Silver Wrapped Chicken Recipes

Silver-Wrapped Chicken image

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.

Silver - Wrapped Chicken image

Provided by Pianolady

Time 54m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean garlic sauce
1/4 cup minced green onion
1/4 cup fresh cilantro, chopped
3 tablespoons hoisin sauce
2 tablespoons dry sherry
2 tablespoons oriental sesame oil
4 teaspoons fresh ginger, peeled and minced
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
12 chicken thighs, each split crosswise into 2 pieces

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!