Asian Style Paper Wrapped Chicken

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3 Reviews
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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.

Submitted by seanbhalliday
Updated on September 9, 2023
4
4
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
Servings:
6
Yield:
18 appetizers
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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s Note

For cooking, I used a cast iron skillet on a gas barbecue grill with the temperature set to 400 degrees F (200 degrees C). You could use a deep fryer as well.

Nutrition Facts (per serving)

150 Calories
8g Fat
4g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 150
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 39mg 13%
Sodium 376mg 16%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 15g 30%
Vitamin C 1mg 1%
Calcium 12mg 1%
Iron 1mg 4%
Potassium 122mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.