This authentic Chinese-style dish, known as Gee-Bow Gai, features tender chicken breast pieces marinated in savory soy sauce and five-spice powder. The chicken is wrapped in squares of unwaxed butcher paper along with fresh ginger and green onions, then deep-fried until the paper becomes crisp and golden. The result is a unique texture contrast: the outer paper crunch gives way to juicy, aromatic chicken. It&# 226;ÂÂs a wonderful appetizer or main course for gatherings, offering a nostalgic street-food experience. The steam trapped inside the paper keeps the meat moist while the high heat cooks it thoroughly. Serve immediately for the best texture, paired with dipping sauces like sweet chili or soy vinegar.
Paper Wrapped Chicken (Gee-Bow Gai
Description
This authentic Chinese-style dish, known as Gee-Bow Gai, features tender chicken breast pieces marinated in savory soy sauce and five-spice powder. The chicken is wrapped in squares of unwaxed butcher paper along with fresh ginger and green onions, then deep-fried until the paper becomes crisp and golden. The result is a unique texture contrast: the outer paper crunch gives way to juicy, aromatic chicken. It&# 226;ÂÂs a wonderful appetizer or main course for gatherings, offering a nostalgic street-food experience. The steam trapped inside the paper keeps the meat moist while the high heat cooks it thoroughly. Serve immediately for the best texture, paired with dipping sauces like sweet chili or soy vinegar.Ingredients
Directions
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Cut the chicken into bite-sized cubes and marinate with soy sauce, five-spice powder, and a touch of cornstarch for 15 minutes.
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Heat oil in a deep fryer or large pot to 350ðF (175ðC).
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Place a small portion of marinated chicken in the center of each 6x6 inch square of unwaxed butcher paper.
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Top the chicken with slivered green onions and thin slices of fresh ginger.
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Fold the paper tightly around the filling to create a secure packet, sealing the edges so steam does not escape.
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Carefully lower the paper packets into the hot oil, a few at a time, ensuring they do not crowd the pot.
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Fry for 3 to 4 minutes, turning occasionally, until the paper is golden brown and crisp.
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Remove packets with a slotted spoon and drain on a wire rack or paper towels.
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Serve immediately while hot and crisp.
Nutrition Facts
Servings 45
- Amount Per Serving
- Calories 949.4kcal
- % Daily Value *
- Total Fat 47.7g74%
- Saturated Fat 13.1g66%
- Cholesterol 353.6mg118%
- Sodium 325.7mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 107.3g215%
* 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
Use unwaxed butcher paper or parchment paper specifically designed for frying. Waxed paper will melt and burn.
Ensure the oil temperature is stable before adding the packets to prevent soggy paper.
For added flavor, you can add a small piece of garlic or a dash of white pepper to the marinade.
Be careful when handling the hot packets; they retain heat and steam inside.
If 6x6 inch squares are not available, you can cut larger sheets of paper into smaller squares.
