Paper-wrapped chicken is one of those time-consuming dishes to prepare, but yet fun to eat. Bite-sized pieces of chicken fried inside paper envelopes are a popular Chinese appetizer. Marinades for the chicken can be complicated mixtures of ingredients/seasonings, simple combinations like this recipe, or don’t have to be of a Chinese flavor at all. I wrote the story about the first time I had this dish in my post, Chicken in Lettuce Cups, which is a much simpler dish to make, low calorie and deliciously satisfying.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 340 g/¾ lb /1 large skinless chicken half-breasts, cut into 13mm/½” cubes
• 1½ Tbsp less- sodium soy sauce
• 2 tsp pure Asian sesame oil
• 1½ Tbsp peeled, grated fresh ginger
• 60 g/ 10 small stems green onion/scallion sliced thinly
• high smoke point vegetable oil for deep frying
◊ In a bowl, combine chicken, soy sauce, sesame oil, ginger, green onion, and let marinade for 30+ minutes.
◊ Cut 30 pieces of parchment paper 13cm/5″ square sheets. Place a square of paper on work surface, fold on corner to the opposite corner to make a triangle, but only to 1.5 cm/½” from the other corner and crease. Fold in the two side corners to make an envelope, and crease. To be efficient and save time, fold all 30 sheets into envelopes and have them ready.
◊ Place 3 pieces of chicken meat and fold the envelope and tuck in the last corner into the folds and crease, to assure the envelope does not fall apart in the oil.
◊ In a deep 20cm/8″ saucepan, pour 4cm/1½” of oil and heat to 190°C/375ºF.
◊ Fry chicken packets a few at a time, using wooden chopsticks turn them over, until golden brown (about 1 minute). Take them out and place on a large plate lined with 2 sheets of paper towel.
◊ To ease unwrapping, you may slit open (by scissors) each packet along folded edge before serving. To open the packets and eat contents, use chopsticks or fork.
~ 食福 / chiah hok – Eat well, enjoy good food! ~
So, what’s cooking in your kitchen?