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READY IN 4 hr

Paper-Wrapped Chicken

Read Reviews (8)

"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." — witchywoman

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Original recipe makes 12 servings Change Servings

1/2 cup teriyaki sauce
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
1/4 teaspoon crushed red pepper flakes

1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
30 4x4-inch squares aluminum foil, or as needed
oil for deep frying

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Directions

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

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 4 hrs

Footnotes

Editor's Note:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Cook's Note:
I would wait until you are ready to change your oil in your deep fryer before making this recipe, as it tends to ruin the oil for anything else.

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Reviews More Reviews

Feb 13, 2012

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 the chicken is wrapped in foil. Here I substituted parchment paper, putting 4 pieces of chicken on each square and a drizzle of the marinade and a few slices of scallion. I folded my packets and I baked them, on a rack in a shallow pan at 375F for about 20 minutes. 15 minutes would likely have been long enough, but we enjoyed the flavor and texture of the chicken.

—BigShotsMom

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Feb 13, 2012

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 darned easy which is a plus. I had to make another change because I didn't have enough oil to fry these. I put them in a single layer on a aluminum foil lined jelly roll pan and baked them at 350 degrees for 15 minutes. The eating was the fun part. Yum! Will def make these when I do an asian menu to impress my guests. Thanks for sharing WitchyWoman.

—mauigirl.. Intermediate not a

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9 Ratings

Feb 13, 2012

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 because the original recipe for these were done in parchment paper and they were folded elaborately into envelopes. This is a traditional Asian dish as far the technique goes, I've changed the marinade up.

—witchywoman

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Feb 11, 2012

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, used heavy duty foil, and crimped and sealed them VERY tightly. They were perfectly cooked in 4 minutes. I didn't have a problem with smoking at all. The chicken was very moist and tender. I laid out (on a large platter) the chicken packages, lettuce leaves, grated carrot and scallion and let everyone make lettuce wraps. This does take a little time (wrapping the foil packs) so I enlisted the help of my husband. Fabulous chicken!

—BroncosFan

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Feb 11, 2012

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.

—Oesi

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Feb 11, 2012

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 ate every one I made, even the ones with the extra spice! I served with simple fried rice and it was perfect.

—blmathews

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Feb 12, 2012

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 time since it was dinner last night and lunch today. Thanks for sharing!

—Samantha

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Feb 24, 2012

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

—silver

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Nutrition

Calories
119 kcal
6%

Carbohydrates
2.2 g
< 1%

Cholesterol
22 mg
7%

Fat
8.3 g
13%

Fiber
0 g
< 1%

Protein
8.6 g
17%

Sodium
479 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Paper-Wrapped Chicken

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 119
** Calories from Fat: 74

% Daily Value *
** Total Fat 8.3g 13 %
** Saturated Fat 1.2g 6 %
** Cholesterol 22mg 7 %
** Sodium 479mg 19 %
** Potassium 97mg 3 %
** Total Carbohydrates 2.2g < 1 %
** Dietary Fiber 0g < 1 %
** Protein 8.6g 17 %
** Sugars 1.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 5 %
** Thiamin 2 %
** Niacin 40 %
** Vitamin B6 11 %
** Magnesium 5 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.