Deep Fried Paper Wrapped Chicken Recipes

FOIL WRAPPED CHICKEN - BAKED OR FRIED

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.

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.

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.

DEEP-FRIED PAPER-WRAPPED CHICKEN

Steps:

• 1. Skin and bone chicken breast. Cut either in 1 1/2-inch cubes or against the grain in 1/4-inch slices, then in 1- by 1 1/2-inch strips. 2. Combine soy sauce and sherry add to chicken and toss lightly. Let stand 30 minutes, turning occasionally. Then drain, discarding marinade. 3. Meanwhile cut parchment or wax paper in 20 to 30 4-inch squares. Wrap each piece of chicken, envelope-style, in a square of paper (see HOW-TO, _Paper Wrapping). 4. Heat oil nearly to smoking. Add paper-wrapped chicken, a few pieces at a time, then reduce heat immediately. Deep-fry, flap-side down, until done (3 to 5 minutes). Drain on paper toweling. 5. Repeat process until all pieces are cooked, reheating oil each time. Serve hot in wrappers. (To eat, the diner breaks open the paper envelopes one at a time with chopsticks or fork.) NOTE: This dish is served frequently at banquets and must be eaten hot. It may be kept warm a few minutes in a slow oven (200 degrees), but should never be reheated or it will toughen. VARIATIONS: * In step 2, add to the marinade any of the following: 2 slices fresh ginger root, minced and/or 1 scallion stalk, minced. 1 tablespoon peanut oil, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/2 teaspoon sugar, dash of pepper. dash of celery salt, dash of pepper. * In step 2, substitute any of the following marinades: 1 tablespoon soy sauce 1/2 teaspoon hoisin sauce 1/2 teaspoon peanut oil 1/4 teaspoon salt 1 teaspoon Chinese parsley, minced and 1 teaspoon scallion stalk, minced. 1/4 cup scallions, minced 1 teaspoon sugar 2 teaspoons hoisin sauce 1/2 teaspoon salt and 1/4 teaspoon sesame oil. 2 tablespoons oyster sauce, 1/2 teaspoon sugar, 1/2 teaspoon soybean paste, 1/4 teaspoon salt and a few drops of sesame oil. * In step 3, when wrapping the chicken, include in each packet any of the following: one or two 1-inch sections of scallion stalk. a bit of minced ginger. a sprig of Chinese parsley. a shelled pine nut. a piece of smoked ham, cut the same size as the chicken. several green peas, parboiled first. * In step 4, double-fry the chicken Heat oil first to 250 degrees and fry, a few envelopes at a time, turning constantly for 3 minutes. Drain on paper toweling. Then increase temperature of oil to 375 degrees. Return wrapped chicken and refry 2 minutes more. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.