Deep Fried Paper Wrapped Chicken Grandma'
A popular banquet appetizer, paper wrapped chicken consists of marinated chicken that is wrapped in paper and cooked. While paper wrapped chicken is normally deep-fried, it can also be baked in a 350 degree Fahrenheit oven for 15 minutes. Cool slightly before serving.
This recipe can be prepared ahead up to the deep-frying or baking stage and refrigerated or frozen. Bring back to room temperature before cooking. To make this dish, you’ll need 24 6-inch squares of cellophane paper, cooking parchment paper, or aluminum foil.
- 2 pounds chicken breasts (boneless, skinless)
- For Marinade:
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 slice ginger (shredded)
- 1 tablespoon sesame oil
- 1 tablespoon sherry
- 3 teaspoons sugar
- 1/2 teaspoon five spice powder
- 3 – 4 Chinese dried 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 (coriander leaves)
- 1 or 2 cups peanut oil (or as needed for deep-frying)
Cut the chicken into thin slices roughly 2 1/2 inches long (to make 48 slices). Pound lightly on the back of the chicken to tenderize.
Combine the marinade ingredients. Add the chicken. Cover and marinate in the refrigerator for 45 minutes. Add the mushrooms and green onions and marinate for another 15 minutes. (This allows the vegetables to absorb the marinade).
To wrap the chicken: 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 in.
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 (about 3 minutes). 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.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!
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Many, many years ago in a land far, far away there was a Chinese restaurant that served a delicious Paper Wrapped Chicken appetizer…..in foil! I have no idea why it was made in foil, but it was really delicious…..so I did not care!
So when I started planning this meal, I knew that I wanted Paper Wrapped Chicken as the appetizer. I decided to stick with the traditional recipe and use 6″ parchment paper squares that I cut out myself…..
I did however choose to go with the less traditional baking method rather than deep frying them…..you’re welcome! Some foods just don’t taste right when they are not fried…..like doughnuts! 😉 These however are delicious without the added hassle of deep frying.
The steps may seem a bit tricky, but they do not have to be exact!! Do not panic, you just need them to be completely enclosed so the marinade does not leak out…..
oh yes, fold them into little envelopes that enclose the contents like this…..
They are simple, slightly salty, and oh so delicious, and go perfectly with a sweet Lychee Martini !
Sagittarius on the other hand are best paired with Aries, Libra, and Aquarius. They should avoid long term relationships with Taurus and Cancer, tumultuous would be an understatement!
Next up on the menu, Chicken Chow Mein.
Paper Wrapped Chicken
|Prep time||1 hour, 10 minutes|
|Cook time||14 minutes|
|Total time||1 hour, 24 minutes|
- 3 Tablespoons soy sauce
- 1 Tablespoon dry sherry
- 3 Tablespoons oyster sauce
- 1 Tablespoon grated fresh ginger
- 1 Tablespoon dark sesame oil
- 3 Teaspoons organic brown sugar
- 1/2 teaspoon Chinese five spice powder
- 1 Pound boneless chicken breasts (cut into 2 and 1/2 inch long thin strips)
- 3 green onions (sliced on the diagonal)
- 24 fresh cilantro leaves
- 24 parchment paper squares (6-inches)
Combine marinade ingredients in a large bowl. Add the chicken slices, cover, and let marinate for 45 minutes.
|To make the paper envelopes:|
Place the parchment paper square on work surface. Place 1 chicken slice, 2 pieces of green onion, and 1 cilantro leaf in the center of the square.
Bring the bottom flap up and over the chicken.
Fold the right side toward the middle.
Fold the left side toward the middle.
Fold the bottom up 1/4 of the way while folding the top flap down and tuck it into the opening to the seal the package.
Place packets on a baking sheet and place in a preheated 400 degree oven for 14 minutes, or until cooked through.
Serve the chicken packets on a large platter. Eat with chop sticks or with your fingers.
These can also be prepared with foil squares with the edges folded down to form a triangle.
This recipe will be partying at these link parties !
Lisa, you are such a hoot! This chicken sounds so delicious and I can’t wait to try it! Being an astrology buff, too, (and an Aries!) I know you are exactly right!! Thanks for sharing the recipe and pinning!Reply
I always wondered what a Lychee was and now I know. I have never had paper wrapped food, but now I’m so curious! Looks fabulous!Reply
What a hoot — paper wrapped chicken in foil! I guess if it’s good it doesn’t really matter. Yours really looks delicious, Lisa! Love the Chinese week you have planned amidst all the holiday stuff.Reply
Ok, love this idea!! You are just too funny (and very bad) girlie, LOL!! And the appetizer is also amazing!
I have to try this wrapped stuffs!
Pinning and sharing on Facebook!
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