ASIAN STYLE PAPER WRAPPED CHICKEN
Paper-wrapped chicken like in a pu pu platter. It is called 'Paper Wrapped' although it is actually wrapped in aluminum foil. This is one of the best appetizers I have ever had at an Asian restaurant and this is my attempt to duplicate it. It goes very well on the pu pu platter.
Provided by seanbhalliday
Categories Appetizers and Snacks Wraps and Rolls
Time 2h40m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g
PAPER-WRAPPED CHICKEN
I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good.
Provided by witchywoman
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 4h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 2.2 g, Cholesterol 21.5 mg, Fat 8.3 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 478.9 mg, Sugar 1.7 g
SILVER - WRAPPED CHICKEN
Wow! I used to love "paper wrapped chicken" that the Chinese restaurants serve... but it has been a very long time since I have had any good ones. These are fantastic!! We just loved them, and couldn't wait to share! The preparation time does not include marinating overnight. This is originally from Bon Appetit, September 1995.
Provided by Pianolady
Categories Chicken Thigh & Leg
Time 54m
Yield 4 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 803.8, Fat 50.3, SaturatedFat 13.1, Cholesterol 237.2, Sodium 2539.6, Carbohydrate 33, Fiber 0.8, Sugar 28.9, Protein 51.7
FOIL WRAPPED CHICKEN - BAKED OR FRIED
The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.
Provided by Sandi From CA
Categories Chicken Breast
Time 35m
Yield 24 packets
Number Of Ingredients 13
Steps:
- Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
- Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
- Cut paper or foil pieces into 6-inch squares.
- Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
- Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
- If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
- DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
- When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
- Drain on paper towels. Continue deep-frying the rest of the packets.
- Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
- OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.
SILVER-WRAPPED CHICKEN
Categories Chicken Appetizer Fry Marinate Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 15
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.
More about "chinese paper wrapped chicken recipes"
CHINESE PAPER-WRAPPED CHICKEN - RECIPE | SCMP COOKING
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5/5 (1)Servings 4Cuisine ChineseCategory Dinner
- If using a fresh chicken, cut the wings from the carcass. Chop off the wingtip (save it with the other bones for chicken stock), then separate the drumette and middle portion, cutting between the joint, and put the pieces in a medium-sized bowl. Remove all the meat and skin from the drumsticks, thighs, breasts and carcass, making sure to dig out the “oysters” from the lower part of the back.
- Whether using a whole chicken or chicken parts, cut the meat and skin into 2cm (⅞in) pieces and put them into the bowl with the chicken wing joints. Add the oyster sauce, soy sauce, rice wine, sesame oil, sugar, salt, white pepper and cornstarch to the bowl and mix thoroughly. Finely julienne the ginger slices and cut the spring onions into 3cm (1¼in) lengths, then add these ingredients to the bowl and mix well. Cover the bowl and refrigerate for two hours, stirring occasionally.
- Make 20-24 15cm (6in) squares of parchment paper or aluminium foil. Place one square on the work surface, with one of the corners pointing towards you. Place two or three pieces of meat (or one piece, if it’s a wing joint), plus some spring onion and ginger, on the square, slightly off centre so it’s near the corner facing you. (If using parchment, place the spring onion pieces under the chicken, so you’ll see the green and white when the parcels are fried.)
- Fold the near corner up and over the chicken, then fold over once more towards the far corner. Fold in the sides so the overlap is in the middle and securely enclose the filling. Bring the top corner down and tuck it tightly into the opening created by the sides. Press firmly so the filling is securely wrapped. Don’t overfill the parcels or it will be difficult to make a tight “envelope” with the parchment or foil. Continue with the rest of the paper and the filling.
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