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Paper Wrapped Chicken

Tim Dineen

Why they call it paper-wrapped, when it’s really foil-wrapped is beyond me, but that’s what it’s called.  I came up with this version back in my Tahoe days.  We were always entertaining up there, and always trying to out-do our last party! This takes a little time, but it’s well worth the trouble!

  • 1/2 cup sugar
  • 1/3 cup soy sauce
  • 1/4 cup Chinese bean sauce
  • 1/4 cup minced green onion
  • 3 tbsp hoisin sauce
  • 1/4 cup Chinese rice wine or dry sherry
  • 2 tbsp sesame oil
  • 4 tsp minced peeled ginger
  • 2 tbsp minced garlic
  • 1 healthy tsp chili paste
  • 1/2 tsp Chinese 5 spice
  • 6 chicken breasts, cut into 36 pieces
  • 36 6″ foil squares
  • Vegetable oil for deep frying

Combine all ingredients above chicken. Add chicken and marinate at least 2 hours, or cover and refrigerate overnight.

Place 1 foil square on work surface.  Place 1 chicken piece in center. Drizzle with a bit of marinade and fold into triangle, folding and sealing sides.  repeat with remaining chicken.  Discard any remaining marinade.

Heat oil in heavy large pot or dutch oven to depth of 6 inches.  Heat to 350°.  Working in batches, carefully add chicken packages (oil will bubble furiously!) and fry until chicken is cooked through, 4-6 minutes per batch. Using tongs, transfer to paper towels and drain.

Any of the ingredients can be omitted, and anything else your heart desires can be added. Use your imagination — add thinly sliced vegetables, or whatever! Enjoy!

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