Paper Wrapped Chicken
Delight in the tantalizing aroma and flavor of Paper Wrapped Chicken, a classic Chinese dish that's as visually impressive as it is delicious. Tender, boneless chicken thighs are marinated in a savory blend of soy sauce, oyster sauce, Shaoxing wine, and sesame oil, enhanced with aromatic garlic, ginger, and scallions. Each bite-sized piece is wrapped in parchment paper or foil, sealing in the succulent juices and infusing the chicken with bold flavors during deep-frying. The result? Perfectly cooked, golden morsels that burst with flavor the moment you unwrap them. Serve this crowd-pleaser hot and let your guests enjoy the dramatic reveal of these fragrant, crispy packets—an experience that's truly unforgettable. Perfect for sharing, this dish is an easy yet elegant way to elevate any dinner party or family meal.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground white pepper
- 1 teaspoon Sugar
- 1 tablespoon Cornstarch
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, finely grated
- 2 Scallions, chopped
- 10 squares (15cm x 15cm each) Parchment paper or aluminum foil
- 1000 ml Cooking oil (for frying)
Instructions
Cut the boneless chicken thighs into bite-sized pieces (around 2-inch chunks).
In a large bowl, mix together soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, minced garlic, grated ginger, and chopped scallions to create a marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes, or up to overnight for better flavor.
While the chicken is marinating, prepare 10 square pieces of parchment paper or aluminum foil, each roughly 15cm x 15cm.
Once the chicken is done marinating, place one piece of chicken in the center of each square of parchment paper. Fold the paper into a neat packet, ensuring all edges are sealed to prevent oil or juices from leaking out during cooking.
Heat the cooking oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).
Carefully place a few chicken packets into the hot oil, ensuring not to overcrowd the pot. Fry the packets for 3-4 minutes on each side, or until the chicken is fully cooked through and golden brown.
Remove the cooked packets from the oil and drain them on a plate lined with paper towels.
Repeat this process for the remaining packets.
Serve the paper-wrapped chicken hot, allowing your guests to open the fragrant packets at the table for a dramatic and flavorful presentation.
Nutrition Facts
Calories |
9893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1064.3 g | 1364% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1924 mg | 84% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1162 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
