asian style paper wrapped chicken

Ingredients

• Servings: 18
• 2 tablespoons soy sauce
• 1 green onion, finely chopped
• 1 tablespoon hoisin sauce
• 1 tablespoon vegetable oil
• 1 tablespoon white
• 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

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 2 hrs 40 mins


• mix soy sauce, green onion, hoisin sauce, vegetable oil, white , 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 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.