- 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 6x6-inch squares of aluminum foil, or as needed
- 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.
05/23/2018
recipepes.com
Asian Style Paper Wrapped Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
