Gee Bow Gai is a delightful and interactive dish featuring thin strips of chicken breast marinated in a savory blend of dark soy sauce, sherry, ginger, and sesame oil. The chicken is carefully wrapped in small squares of parchment paper, creating individual parcels that are deep-fried until crisp. This method keeps the chicken juicy while giving the wrapper a satisfying crunch. The result is a tender, aromatic bite with a beautiful golden hue from the dark soy. Perfect for parties or as an elegant appetizer, this dish combines traditional Chinese flavors with a fun presentation. Serve hot for the best texture.
Gee Bow Gai
Description
Gee Bow Gai is a delightful and interactive dish featuring thin strips of chicken breast marinated in a savory blend of dark soy sauce, sherry, ginger, and sesame oil. The chicken is carefully wrapped in small squares of parchment paper, creating individual parcels that are deep-fried until crisp. This method keeps the chicken juicy while giving the wrapper a satisfying crunch. The result is a tender, aromatic bite with a beautiful golden hue from the dark soy. Perfect for parties or as an elegant appetizer, this dish combines traditional Chinese flavors with a fun presentation. Serve hot for the best texture.Ingredients
Directions
-
Partially freeze the chicken breast until firm but not solid, then slice it paper-thin across the grain into narrow strips.
-
In a bowl, combine the sliced chicken with dark soy sauce, sherry, minced green onion, minced ginger, sesame oil, hot sauce, salt, sugar, cornstarch, garlic juice, and minced Chinese parsley.
-
Toss well to coat the chicken evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to penetrate.
-
Prepare the parchment paper by cutting it into 4-inch squares if not already done.
-
Position a parchment square with corners pointing to top, bottom, left, and right on a clean work surface.
-
Place about 1 tablespoon of the marinated chicken filling onto the lower corner of the parchment square.
-
Tuck the lower corner under the filling and fold the parchment about halfway up towards the center.
-
Fold the left and right corners toward the center, flattening the filling slightly.
-
Fold the bottom section of the parchment paper once more toward the top corner to secure the filling.
-
Tuck in the top corner to create a neat, sealed packet. Repeat with remaining filling and parchment squares.
-
-
Carefully drop the wrapped chicken packets into the hot oil. Do not overcrowd the wok.
-
Fry for 1 to 2 minutes, turning occasionally, until the parchment is golden brown and crisp. Do not overcook.
-
Remove the packets from the oil using a slotted spoon and drain on paper towels.
-
Serve immediately while hot and crisp.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 42.4kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 3275.7mg137%
- Total Carbohydrate 8.2g3%
- Dietary Fiber 1.1g5%
- Sugars 4.7g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
Make-Ahead & Storage:
Freezing Tip:
