I remembered my friend's mom used to make these for her parties, and I loved the caramelized flavors of the chicken. Since then I had always wanted to make these little packages, and found a recipe that works time and time again. It's not as time consuming as I thought it would be, and folding the paper around the chicken was kind of therepeutic for only doing 24 packets. The serving plate was emptied over the course of dinner and the fun part for the kids was opening the wrappers with their little fingers! Sort of messy, but fun for the family table. Have lots of paper napkins handy. Used the recipe from Bon Appetit and used parchment paper instead of foil for the wrapping.Picture of the chicken thigh on top of rice with parchment paper removed.
1/2 c sugar (sometimes I use 1/4 c sugar and 1/4 c honey combo)
5 Tbs soy sauce (used light soy sauce)
1 Tbs Chinese bean sauce (may be substituted with dark soy sauce although taste may vary)
1/4 c minced green onions
1/4 c chopped fresh cilantro
3 Tbs organic hoisin sauce (available at Wholefoods and some supermarkets)
2 Tbs dry Sherry
2 Tbs oriental dark-roasted sesame oil
4 tsp minced peeled fresh ginger
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp five-spice powder
12 skinless boneless chicken thighs with fat removed, each cut into 2 pieces
24 9-inch parchment paper squaresVegetable oil (for deep-frying)
Combine first 12 ingredients in a food processor to blend and pour into a large glass bowl. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.
Place 1 foil square on work surface with 1 corner pointing toward the edge. Place 1 chicken piece in center of foil. Drizzle with 1 teaspoon marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.
Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350°F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8-9 minutes per batch. Using tongs transfer packages to paper towels and drain.
Arrange packages on platter. Serve warm.
Recipe adapted from Bon Appetit
Note: These chicken wraps (using foil) can be baked at 400F for 20 mins or until cooked through, and also broiled (without wrapping.) I have also tried just marinading the boneless, skinless chicken thighs pieces overnight and putting it in the crockpot on low for 8 hours, and served it with stir-fried tau geh (bean spouts) and broccoli over rice. It was good, but I liked the wrapped presentation better. Tip: Use the leftover marinade as a sauce by cooking it over the stove and reducing it.