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Paper-Wrapped Chicken

witchywoman

"I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good."
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Ingredients

4 h servings 119 cals
Original recipe yields 12 servings

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Directions

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  1. Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
  2. Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
  3. Remove a piece of chicken from the marinade and place into the center of an aluminum square.
  4. 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.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. 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.
  7. To serve, tear open the packets along the sealed edges.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 119 calories; 8.3 g fat; 2.2 g carbohydrates; 8.6 g protein; 22 mg cholesterol; 479 mg sodium. Full nutrition

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Reviews

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I can't eat anything fried right now, but the flavors seemed so good, I wanted to see if I couldn't adapt this into something I can eat. I followed the recipe as written until the step where th...

These were tasty little morsels but a bit time consuming to wrap the chicken. I added a pinch of five spice powder and a teaspoon of toasted sesame oil to the marinade. The marinade was so darne...

I wrote the recipe...if you were to cook these in water, the marinade will leak out...if you cook these in water, you will wind up with watered down chicken. These are called paper-wrapped becau...

I wasn't sure how this was going to come out, but it was amazing! I followed the recipe exactly as stated (I made my own teriyaki for the marinade). I did add two pieces of chicken per package, ...

Like it a lot. Easy and delicious. Made some more of the marinade, added some sesame oil and rice vinegar and used as a dressing for a simple Eastern salad. Thanks for the recipe.

I made these for lunch today and my family loved them! I increased the red pepper flakes in half and left out the pepper flakes in the other half for the kids. My kids are super picky and they a...

loved this recipes will use every time we have chinnese nite definatly worth the time

As everyone stated it was a little time consuming but the outcome was great. I made my own teriyaki marinade but paired the chicken with spinach and vegetable rice. It was even better the second...

just finished testing it. I cooked them in the oven rather than the oil. 350 degrees for 30 minutes. But my chicken breasts were still partially frozen. I also used cream sherry instead of wine...