Asian Bacon Wrapped Chicken Recipes

ASIAN STYLE CHICKEN BREASTS AND BACON

Steps:

• In a small saucepan, mix the stock and 5-spice powder and simmer over low heat for 3 minutes.
• Set aside.
• In a large skillet, heat 1 tablespoon of the peanut oil.
• Add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned (about 15-20 minutes).
• Add the garlic.
• Saute for 2 minutes.
• Add the chicken.
• Season with salt and pepper.
• cook over medium heat until the chicken is brown and just cooked through (about 8-10 minutes).
• Remove from skillet.
• Heat the remaining 1 tablespoon peanut oil in skillet.
• Add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown (about 8 minutes).
• Remove mushrooms to plate.
• Add wine to skillet and simmer over medium-high heat until it is reduced by half.
• Add the soy sauce, spiced stock, bacon, garlic, chicken and mushrooms.
• Cook, stirring, until heated through.
• Add scallions.
• Serve (over rice).

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

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.

ASIAN BACON WRAPPED CHICKEN

Steps:

• If you use chicken breasts make sure to cut them in about 1/2 the size, maybe even quarter, by splitting them and then cutting in half.
• Wrap chicken in bacon strips and place in heated pan w/olive oil seam side down.
• Fry on both sides till bacon is almost cooked. ( this step may be skipped if you prefer to just bake it, I just love fried bacon? lol )
• Meanwhile...Mix bbq, mustard, soy sauce, garlic, sesame seed oil, ginger, and sugar in a small bowl. ( I don't have measurements for these, I just added them as I went and tasted till it was right....you really can't mess this up :)
• place chicken in a square pan (depending on how much you have decided to cook-the tighter space between the chicken the better for the sauce), baste w/sauce and save remaining for the end. Place the pan in a preheated 350 deg. oven and cook for approx 20-30 minutes. When chicken is done, pour remaining sauce over chicken and heat for a minute or two, or save to pour over at the chicken at the table.