Chinese Chicken In Foil Appetizers Food

ASIAN STYLE PAPER WRAPPED CHICKEN

Asian Style Paper Wrapped Chicken image

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.

Provided by seanbhalliday

Categories Appetizers and Snacks Wraps and Rolls

Time 2h40m

Yield 6

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 4 g, Cholesterol 39.1 mg, Fat 7.6 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 1.4 g, Sodium 376.4 mg, Sugar 1.6 g

FOIL WRAPPED CHICKEN - BAKED OR FRIED

Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

Ingredients

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

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.

SILVER - WRAPPED CHICKEN

Silver - Wrapped Chicken image

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.

Provided by Pianolady

Categories Chicken Thigh & Leg

Time 54m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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!
Enjoy!

Nutrition Facts : Calories 803.8, Fat 50.3, SaturatedFat 13.1, Cholesterol 237.2, Sodium 2539.6, Carbohydrate 33, Fiber 0.8, Sugar 28.9, Protein 51.7