Paper Wrapped Chicken

Paper-Wrapped Chicken

Tim Dineen

Ingredients

• 1/2 cup sugar
• 5 tablespoons soy sauce
• 1/4 cup Chinese bean sauce
• 1/4 cup minced green onions
• 1/4 cup chopped fresh cilantro
• 3 tablespoons hoisin sauce
• 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
• 4 boneless chicken breasts, cut into 24 pieces
• 24 9-inch foil squares
• Vegetable oil (for deep-frying)

Directions

Combine the 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 a work surface. Place 1 chicken piece in the center of the foil. Drizzle with 1 teaspoon marinade. Fold the bottom corner over the chicken. Fold the sides over to seal. Repeat with the remaining chicken and foil. Discard the remaining marinade.

Pour oil into a heavy large Dutch oven to a depth of 6 inches. Heat to 350°F. Working in batches, carefully add the chicken packages (the oil will bubble vigorously) and fry until the chicken is cooked through, about 8 minutes per batch. Using tongs, transfer the packages to paper towels and drain.

Note

Any of the above ingredients can be omitted and others added. Use your imagination—add vegetables or whatever… they’re great!!