Description
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.
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
- ΒΌ 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 6×6-inch squares of aluminum foil, or as needed
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 2 hrs 40 mins
Servings: 6