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Wow! I used to love "paper wrapped chicken" that the Chinese restaurants serve... but it has been a very long time since I have had any good ones. These are fantastic!! We just loved them, and couldn't wait to share! The preparation time does not include marinating overnight. This is originally from Bon Appetit, September 1995.
- 1⁄2 cup sugar
- 5 tablespoons soy sauce
- 1⁄4 cup Chinese bean garlic sauce
- 1⁄4 cup minced green onion
- 1⁄4 cup fresh cilantro, chopped
- 3 tablespoons hoisin sauce
- 2 tablespoons dry sherry
- 2 tablespoons oriental sesame oil
- 4 teaspoons fresh ginger, peeled and minced
- 2 teaspoons minced garlic
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon five-spice powder
- 12 chicken thighs, each split crosswise into 2 pieces
- 64 fl. oz. Vegetable Oil, for frying (enough to reach 6" in your choice of Dutch Oven) You will also need: 24 9" foil squares.
- Combine first 12 ingredients in a large bowl and stir to blend.
- Add the chicken and turn to coat.
- Cover and refrigerate overnight, stirring occasionally.
- Place 1 foil square on work surface with 1 corner pointing toward the edge.
- Place 1 chicken piece in the center of the foil.
- Drizzle with 1 teaspoon of marinade.
- Fold the bottom corner of the foil over the chicken, and fold the sides inches.
- Lift up the section of foil containing the chicken, and fold upward leaving the top corner of foil exposed.
- Fold the top corner into the flap.
- Repeat with remaining chicken and foil.
- Discard remaining marinade.
- Pour the vegetable oil into a large, heavy Dutch Oven to a depth of 6 inches.
- Heat to 350°F.
- Working in batches, carefully add the chicken packages (be prepared for the oil to bubble vigorously).
- Fry until chicken is cooked through, about 8 minutes per batch.
- Using tongs, transfer packages to paper towels and drain.
- Arrange the packages on a platter and serve warm.
- Note: Can be served as a meal for 4 or as appetizers!