Deep Fried Paper Wrapped Chicken Recipes

PAPER-WRAPPED CHICKEN

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.

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.

FOIL WRAPPED CHICKEN - BAKED OR FRIED

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.

PAPER-WRAPPED CHICKEN

Steps:

• Get grease-proof paper and cut into 18cm by 18cm 12 square pieces of papers.
• Marinate the chicken pieces with seasoning 1 for 15 minutes.
• Brush 1 side of the each paper with oil.
• Place a piece of chicken at one corner of the paper.
• Fold up this corner to cover the chicken.
• Then fold the sides to cover the chicken as well.
• Fold the remaining corner down and tuck into the pocket to make a package.
• Repeat for the rest of the chicken pieces.
• Heat oil in a saucepan for deep-frying.
• When the oil is hot, reduce the heat to medium-low.
• Place in the packages and fry for about 5 to 7 minutes.
• Remove and drain the packages off excess oil.
• Serve hot.
• The packages are to be open by the diners themselves.

PAPER-WRAPPED CRISPY SALT AND PEPPER CHICKEN

Steps:

• Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.
• When ready to fry, toss the chicken pieces in the cornstarch.
• Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.
• Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.
• In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside. Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.

DEEP-FRIED PAPER-WRAPPED CHICKEN

Steps:

• 1. Skin and bone chicken breast. Cut either in 1 1/2-inch cubes or against the grain in 1/4-inch slices, then in 1- by 1 1/2-inch strips. 2. Combine soy sauce and sherry add to chicken and toss lightly. Let stand 30 minutes, turning occasionally. Then drain, discarding marinade. 3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see HOW-TO, _Paper Wrapping). 4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a time, then reduce heat immediately. Deep-fry, flap-side down, until done (3 to 5 minutes). Drain on paper toweling. 5. Repeat process until all pieces are cooked, reheating oil each time. Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or fork.) NOTE: This dish is served frequently at banquets and must be eaten hot. It may be kept warm a few minutes in a slow oven (200 degrees), but should never be reheated or it will toughen. VARIATIONS: * In step 2, add to the marinade any of the following: 2 slices fresh ginger root, minced and/or 1 scallion stalk, minced. 1 tablespoon peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sugar, dash of pepper. dash of celery salt, dash of pepper. * In step 2, substitute any of the following marinades: 1 tablespoon soy sauce 1/2 teaspoon hoisin sauce 1/2 teaspoon peanut oil 1/4 teaspoon salt 1 teaspoon Chinese parsley, minced and 1 teaspoon scallion stalk, minced. 1/4 cup scallions, minced 1 teaspoon sugar 2 teaspoons hoisin sauce 1/2 teaspoon salt and 1/4 teaspoon sesame oil. 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon soybean paste, 1/4 teaspoon salt and a few drops of sesame oil. * In step 3, when wrapping the chicken, include in each packet any of the following: one or two 1-inch sections of scallion stalk. a bit of minced ginger. a sprig of Chinese parsley. a shelled pine nut. a piece of smoked ham, cut the same size as the chicken. several green peas, parboiled first. * In step 4, double-fry the chicken Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 minutes more. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SILVER-WRAPPED CHICKEN

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.