Paper Wrapped Chicken Baked 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

PAPER-WRAPPED CRISPY SALT AND PEPPER CHICKEN



Paper-Wrapped Crispy Salt and Pepper Chicken image

Provided by Food Network

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 19

6 skinless chicken thighs, each piece chopped in half across the bone
2 tablespoons light soy sauce
1 heaping tablespoon Chinese five-spice powder
2 teaspoons sea salt, plus more for seasoning
3 cloves garlic, smashed
2 teaspoons toasted sesame oil
2 to 3 heaping tablespoons cornstarch, for dusting
1/2 cup vegetable oil, for frying
1 heaping tablespoon ground black pepper
4 to 6 sprigs fresh cilantro, chopped
Mixed Salad, for serving, recipe follows
1 tablespoon extra-virgin olive oil
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 head butter or red leaf lettuce, sliced
2 carrots, peeled and shredded
1 medium Fresno chile, seeded and finely chopped
1/2 scallion, green parts only, finely chopped

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.

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.

GARLIC PARMESAN PARCHMENT-BAKED CHICKEN RECIPE BY TASTY



Garlic Parmesan Parchment-baked Chicken Recipe by Tasty image

Here's what you need: parchment paper, chicken breast, zucchini, garlic, butter, Parmesan, salt, pepper

Provided by Alix Traeger

Categories     Dinner

Yield 1 serving

Number Of Ingredients 8

parchment paper, or aluminium foil, 12x18 inches (30.5 x 46 cm)
1 chicken breast
½ zucchini, sliced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons Parmesan
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 400°F (200°C).
  • Fold the parchment paper in half, then open up.
  • Slice the zucchini into rounds and lay them on one half of the parchment paper.
  • Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
  • Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
  • Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
  • Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 52 grams, Sugar 2 grams

PAPER-WRAPPED CHICKEN



Paper-Wrapped Chicken image

This is an interesting Chinese Cantonese dish, that we usually ordered in Chinese restaurants. Ideal for buffets and dinner parties.

Provided by Kim Ong

Categories     Chicken

Time 40m

Yield 12 packages

Number Of Ingredients 10

1/2 chicken, cut into 12 pieces
cooking oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soya sauce
1 1/2 tablespoons dark soya sauce
2 tablespoons rice wine
1 tablespoon ginger juice
1 tablespoon cornflour
1 tablespoon sesame oil

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.

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