Parchment-Wrapped Chicken

This unique Chinese-style appetizer features tender chicken strips and fresh scallions sealed inside porous parchment paper squares before deep-frying. The paper acts as a protective barrier, allowing the chicken to steam gently inside while the exterior turns golden and crisp. The result is a juicy, flavorful bite with a satisfying crunch, seasoned with ginger, sherry, and soy sauce. It is an elegant yet simple dish perfect for parties or as a distinctive starter. The method showcases traditional cooking techniques using everyday ingredients to create a memorable texture and taste experience that stands out from standard fried foods.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 12

Calories: 188.6

Description

This unique Chinese-style appetizer features tender chicken strips and fresh scallions sealed inside porous parchment paper squares before deep-frying. The paper acts as a protective barrier, allowing the chicken to steam gently inside while the exterior turns golden and crisp. The result is a juicy, flavorful bite with a satisfying crunch, seasoned with ginger, sherry, and soy sauce. It is an elegant yet simple dish perfect for parties or as a distinctive starter. The method showcases traditional cooking techniques using everyday ingredients to create a memorable texture and taste experience that stands out from standard fried foods.

Ingredients

4 Scallions, green tops only, shredded lengthwise into 1-1/2 inch strips
2 Whole Chicken breasts, cut into 1/4 inch wide by 1-1/2 inch strips
1 teaspoon Fresh ginger juice
2 teaspoon Dry sherry or Shaoxing wine
1 teaspoon Sugar
2 teaspoon Light soy sauce
1 teaspoon Salt
24 Squares (6-inch) cooking parchment or rice paper
2 cups Oil, for deep-frying
1 serving Hoisin sauce, for dipping

Directions

1
Shred the scallion green tops lengthwise and cut into 1-1/2 inch strips.
2
Cut chicken breasts into strips approximately 1/4 inch wide by 1-1/2 inches long.
3
Squeeze fresh ginger through a garlic press to extract 1 teaspoon of ginger juice.
4
In a bowl, combine ginger juice, sherry, scallion strips, soy sauce, salt, and sugar to create a marinade.
5
Add chicken strips to the marinade and let sit for at least 10 minutes.
6
Place a 6-inch parchment square on a flat surface with one corner facing you.
7
Rub a small amount of oil onto the center of the parchment.
8
Place a portion of marinated chicken and scallions horizontally in the lower half of the paper.
9
Fold the bottom corner up over the filling to cover it.
10
Fold the left corner over to the right, then the right corner over to the left to form an envelope shape.
11
Fold the top corner down and tuck it in securely to seal the packet.
12
Repeat the folding process with the remaining chicken, scallions, and parchment squares.
13
Heat oil in a wok or deep fryer to 375 degrees F (191C).
14
Carefully lower the parchment envelopes into the hot oil and fry for 1 minute on each side until golden and crisp.
15
Remove envelopes with a slotted spoon or strainer and drain on paper towels.
16
Serve immediately with hoisin sauce for dipping.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 188.6kcal

% Daily Value *
Total Fat 9.1g14%
Saturated Fat 2.5g13%
Cholesterol 66.8mg23%
Sodium 77.1mg4%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 20.5g41%

* 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

Deep-frying foods wrapped in porous paper is a traditional Chinese technique. The paper acts like a batter coating, protecting and insulating the ingredients against the hot oil while allowing them to steam slightly.

Use specific cooking parchment or rice paper designed for frying. Other suitable papers may be available at cooking supply stores. The paper must be porous to allow steam to escape; never use aluminum foil or plastic cling wrap, as they can cause dangerous explosions or melting.

Ensure the oil temperature is maintained at 375 degrees F for proper crisping without burning the paper.

Keywords: chicken, parchment, wrapped, chinese, appetizer, deep fry, scallions, ginger, sherry, crispy, envelope, hoisin, snack, party food, traditional, oil, marinade

Read it online: https://www.chefs-mate.com/recipe/parchment-wrapped-chicken/