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.
Original recipe makes 18 appetizers
Ingredients
2 tablespoons soy sauce
1 green onion, finely chopped
1 tablespoon hoisin sauce
1 tablespoon vegetable oil
1 tablespoon white wine
1 tablespoon cornstarch
1 teaspoon white sugar
1 teaspoon minced fresh ginger
1 teaspoon chopped garlic
1/4 teaspoon Chinese five-spice powder
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
1 cup peanut oil for frying, or as needed
18 6×6-inch squares of aluminum foil, or as needed
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PREP
30 mins
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COOK
10 mins
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READY IN
2 hrs 40 mins
Directions
- 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.
Nutrition
Calories: 150 kcal
Carbohydrates: 4 g
Cholesterol: 39 mg
Fat: 7.6 g
Fiber: 0.2 g
Protein: 15.2 g
Sodium: 376 mg
