Asian Style Paper Wrapped Chicken
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Ingredients2 h 40 m servings 150 cals
Original recipe yields 6 servings (18 appetizers)
- 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.
- Cook's Note:
- For cooking, I used a cast iron skillet on a gas barbeque with the barbeque at 400 degrees. You could use a deep fryer as well.
Per Serving: 150 calories; 7.6 g fat; 4 g carbohydrates; 15.2 g protein; 39 mg cholesterol; 376 mg sodium. Full nutrition
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