Name: Paper-Wrapped Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Teriyaki sauce - ½ cup; Garlic, minced - 2 cloves; Fresh ginger, grated - 1 (1 inch) piece; Crushed red pepper flakes - ¼ teaspoon; Skinless, boneless chicken breast halves - cut into bite-size pieces - 1 pound; 4x4-inch squares aluminum foil, or as needed - 30; Oil for deep frying - 30

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Paper-Wrapped Chicken

1. Teriyaki sauce - ½ cup

2. Garlic, minced - 2 cloves

3. Fresh ginger, grated - 1 (1 inch) piece

4. Crushed red pepper flakes - ¼ teaspoon

5. Skinless, boneless chicken breast halves - cut into bite-size pieces - 1 pound

6. 4x4-inch squares aluminum foil, or as needed - 30

7. Oil for deep frying - 30

How to cook deliciously - Paper-Wrapped Chicken

1. Stage

Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.

2. Stage

Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.

3. Stage

Remove a piece of chicken from the marinade and place into the center of an aluminum square.

4. Stage

Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.

5. Stage

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

6. Stage

Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.

7. Stage

To serve, tear open the packets along the sealed edges.