Foil Wrapped Ginger Chicken Recipes

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.

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.

FOIL WRAPPED ORIENTAL CHICKEN

Steps:

• Preheat oven to 425 degrees.
• If carrots are still frozen, run under cold water to thaw.
• Rinse chicken and pat dry with a paper towel.
• Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips.
• Divide evenly.
• In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper.
• Drizzle over chicken and vegetables.
• Close ends securely.
• Place each foil packet on a 15 x 10 x 1 inch baking pan.
• Bake for 30 minutes or until chicken is tender and no longer pink.
• To Serve: Carefully open end of foil packet to let steam escape.
• Place vegetables over cooked rice topped with sliced green onions.

FOIL-BAKED CHICKEN

Steps:

• Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
• Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.