Paper Wrapped Chicken Appetizer Recipes

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ASIAN STYLE PAPER WRAPPED CHICKEN



Asian Style Paper Wrapped Chicken image

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

2 tablespoons soy sauce
1 green onion, finely chopped
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon minced fresh ginger
1 teaspoon chopped garlic
¼ teaspoon Chinese five-spice powder
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 cup peanut oil for frying, or as needed
18 6x6-inch squares of aluminum foil, or as needed

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



Paper-Wrapped Chicken image

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

½ cup teriyaki sauce
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
¼ teaspoon crushed red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
30 4x4-inch squares aluminum foil, or as needed
oil for deep frying

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

CHINESE CHICKEN IN FOIL APPETIZERS



Chinese Chicken in Foil Appetizers image

This is just like paper wrapped chicken from Chinese restaurants. My kids love to make and eat these. Very easy! Time estimates don't include marination.

Provided by Charmie777

Categories     Chicken Breast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
2 green onions, finely chopped
40 -50 pieces aluminum foil, cut into 5 x 6 inches
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine
1 tablespoon oil
1 teaspoon sesame oil
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon sugar
2 teaspoons cornstarch

Steps:

  • Cut chicken into 1"x1" pieces.
  • Place in a shallow pan. Sprinkle green onions on top.
  • Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
  • Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
  • Bake at 450º for 12 minutes.

Nutrition Facts : Calories 178, Fat 4.5, SaturatedFat 0.8, Cholesterol 65.9, Sodium 286, Carbohydrate 3.7, Fiber 0.2, Sugar 1.7, Protein 26.7

PAPER WRAPPED CHICKEN



Paper Wrapped Chicken image

There was a Chinese restaurant in Pasadena that had the best paper wrapped chicken,when they went out of business,I started looking for recipes to make it at home. These are fun for a party. Thin slice beef also works in this recipe.

Provided by L D

Categories     Poultry Appetizers

Number Of Ingredients 6

1 chicken breast half,skinned,boned,and cut into 1/2 inch cubes
1 tablespoon each soy sauce and dry sherry
1 tablespoon grated fresh ginger
1 tablespoon grated fresh garlic
1 teaspoon sesame oil
oil,for deep frying

Steps:

  • 1. Combine chicken,soy sauce,sherry,ginger,garlic and sesame oil;marinate for 30 minutes to several hours. Cut eighteen 4-inch squares of parchment paper or foil. Place a square of ppaper on a work surface,one corner facing you. Place 2 or 3 chicken cubes across center of square. fold south corner over chicken to 1/2 inch from north corner. Crease fold.Fold in east and west corners so that they overlap each other.and crease edges. Fold whole package toward north,forming an envelope shape. Tuck north corner into envelope and crease to seal. Repeat with remaining packages. IN a wok or deep pan,heat oil to 375 deg. Fry packages a few at a time,until paper turns golden brown (about 1 minute). Slit open each package along folded edge before serving for quick unwrapping,or let each guest open.

FOIL WRAPPED CHICKEN - BAKED OR FRIED



Foil Wrapped Chicken - Baked or Fried image

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

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

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.

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