How To File Recipes Recipe Paper Recipe For Chicken

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.

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.

PAPER CHICKEN

Steps:

• Cut up chicken breasts as directed.
• Combine next 8 ingredients.
• Marinate chicken pieces for at least 2 hours or overnight.
• Wrap chicken pieces in foil.
• Bake at 350 degrees for 30 minutes.
• Be careful when unwrapping to eat or you might burn yourself.

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.

HEALTHIER BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix garlic powder, paprika, mustard, parsley, salt, and pepper in a small bowl. Rub all sides of each chicken breast in olive oil and coat all sides with the spice rub. Place on a baking sheet. Top each breast with 1 tablespoon of butter. Cover each breast with parchment paper and tuck the paper underneath, creating a sealed pouch.
• Bake until chicken is no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the oven and let rest 5 minutes.

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.

RICE PAPER WRAPPED CHICKEN

Steps:

• Marinate chicken in seasoning ingredients for 30 minutes.
• Place a piece of chicken on one sheet of paper and wrap up firmly.
• Preheat oil to 375F, then deep fry.