Asian Style Paper Wrapped Chicken

Asian Style Paper Wrapped Chicken

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seanbhalliday 0

"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."
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2 h 40 m servings 150 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 150 kcal
  • 7%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 15.2 g
  • 30%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.


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A fun and tasty treat! I found the paper packets for this dish at a local mom and pop Asian market and fried half in foil packets and half in paper packets in a wok. Using either type of packet ...

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