Best 4 Asian Style Paper Wrapped Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the vibrant flavors of Asia with our selection of paper-wrapped chicken recipes. Embark on a culinary journey as we present three distinct dishes that showcase the diverse culinary traditions of the region. From the zesty and aromatic Vietnamese Chicken with Lemongrass and Ginger, to the rich and savory Chinese Chicken with Hoisin Sauce, to the spicy and tangy Thai Chicken with Sweet Chili Sauce, each recipe offers a unique taste experience. Prepare to tantalize your taste buds with these delectable paper-wrapped chicken creations, perfect for your next Asian-inspired meal.

Here are our top 4 tried and tested recipes!

ASIAN CHICKEN WRAPS



Asian Chicken Wraps image

Healthy Asian chicken wraps with Thai peanut sauce are an easy 30-minute meal loaded with tender chicken, crunchy broccoli slaw, and edamame.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 30m

Number Of Ingredients 15

1/3 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Sriracha (or similar spicy chili sauce)
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil (or grapeseed oil, divided)
2 cups broccoli slaw
1 cup shelled edamame (thawed if frozen)
1/2 cup shredded carrots
1/2 cup finely chopped green onions
1/4 cup dry roasted salted peanuts (chopped)
Chopped fresh cilantro (to taste)
4 whole wheat tortillas

Steps:

  • In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
  • Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
  • Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
  • To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
  • To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
  • Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

Nutrition Facts : TransFat 1 g, ServingSize 1 of 4, Calories 586 kcal, Carbohydrate 47 g, Protein 43 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 73 mg, Fiber 8 g, Sugar 15 g, UnsaturatedFat 18 g

PAPER-WRAPPED CHICKEN



Paper-Wrapped Chicken image

I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good.

Provided by witchywoman

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 4h

Yield 12

Number Of Ingredients 7

½ cup teriyaki sauce
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
¼ teaspoon crushed red pepper flakes
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
30 4x4-inch squares aluminum foil, or as needed
oil for deep frying

Steps:

  • Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
  • Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
  • Remove a piece of chicken from the marinade and place into the center of an aluminum square.
  • 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.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • 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.
  • To serve, tear open the packets along the sealed edges.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 2.2 g, Cholesterol 21.5 mg, Fat 8.3 g, Protein 8.6 g, SaturatedFat 1.2 g, Sodium 478.9 mg, Sugar 1.7 g

SILVER-WRAPPED CHICKEN



Silver-Wrapped Chicken image

Categories     Chicken     Appetizer     Fry     Marinate     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 15

1/2 cup sugar
5 tablespoons soy sauce
1/4 cup Chinese bean sauce available at Asian markets and some supermarkets
1/4 cup minced green onions
1/4 cup chopped fresh cilantro
3 tablespoons hoisin sauce available at Asian markets and some supermarkets
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
4 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon five-spice powder
12 chicken thighs, each split crosswise into 2 pieces
24 9-inch foil squares
Vegetable oil (for deep-frying)

Steps:

  • Combine first 12 ingredients in large bowl and stir to blend. 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 minutes per batch. Using tongs transfer packages to paper towels and drain.
  • Arrange packages on platter. Serve warm.

FOIL WRAPPED CHICKEN - BAKED OR FRIED



Foil Wrapped Chicken - Baked or Fried image

The secret of this popular dish lies in the marinade, which, when cooking, caramelizes the chicken and other ingredients, joining them together. When wrapping the chicken, it is customary to add a few other ingredients as a type of garnish. Cilantro, Chinese dried mushrooms, Chinese sausages (you can substitute smoked ham), and/or green onions are all used. When it comes time to cook, the garnish and chicken pieces are wrapped envelope style in square packets and (normally) deep-fried. Baking is another option; see instructions in the final step. Cooking time is normally about three to four minutes - long enough for the chicken to cook through but not for the paper to blacken. (This is for five to six inch squares - the cooking time will be longer if you are working with a recipe that calls for larger packets.) Stir the pieces lightly with chopsticks a few times while deep-frying. Drain the cooked chicken packets on paper towels. This recipe can be prepared ahead up to the deep-frying or baking stage, then frozen. Time does not include 1 hour marination. Recipe courtesy Rhonda Parkinson.

Provided by Sandi From CA

Categories     Chicken Breast

Time 35m

Yield 24 packets

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
3 tablespoons soy sauce
3 tablespoons oyster sauce
1 slice gingerroot, shredded
1 tablespoon sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1/2 teaspoon five-spice powder
3 -4 dried Chinese mushrooms, softened and thinly sliced (24 slices, 1 for each packet)
3 green onions, thinly sliced on the diagonal (2 - 3 slices for each packet)
24 sprigs cilantro
24 squares parchment paper (6-inch squares) or 24 aluminum foil (6-inch squares)
peanut oil, for deep-frying

Steps:

  • Cut the chicken into coarse mince and playfully spank it with a mallet to tenderize. Say, "You've been a naughty little chicken!".
  • Mix the marinade ingredients together, add chicken, and refrigerate for one hour. At the 45 minute mark, add the mushrooms and scallions.
  • Cut paper or foil pieces into 6-inch squares.
  • Paper-wrapped chicken is normally wrapped envelope style. Take a square of paper and lay it out in front of you. Add 2 of the chicken slices, 1 slice of mushroom, 2 slices of green onion and a coriander sprig (if desired) in the middle, being sure to keep the filling in the center and not near the edges.
  • Bring the bottom flap up over the chicken. Fold the right side over toward the middle, then the left side, so that one is overlapping the other. Fold the top flap down, tucking it inside the opening to seal the package. It is very important to make sure the packets are well sealed so that no oil seeps inches.
  • If using foil, fold in half diagonally to form a triangle, then crimp the open edges together.
  • DEEP FRYING METHOD: Heat wok and add oil for deep-frying.
  • When the oil is ready, slide the packages in, about 6 at a time so as not to overcrowd the wok. Deep-fry the packets, stirring occasionally, until the chicken is cooked through.
  • Drain on paper towels. Continue deep-frying the rest of the packets.
  • Serve the chicken packets on a large platter, garnished with greens if desired. Guests can open the packets with either chopsticks or their fingers, but be careful as they're hot inside.
  • OVEN METHOD: Bake in a preheated 350 degree Fahrenheit (230 degrees Celsius) oven for 18 minutes. Cool slightly before serving.

Tips:

  • Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. You can also use chicken tenderloins or cutlets.
  • Pound the chicken thin: This will help the chicken cook evenly and quickly. You can use a meat mallet or a rolling pin to pound the chicken.
  • Use a variety of vegetables: The vegetables in this recipe can be customized to your liking. Some good options include carrots, celery, onions, bell peppers, and snow peas.
  • Don't overcook the chicken: The chicken should be cooked through but still tender and juicy. Overcooked chicken will be dry and tough.
  • Serve with your favorite dipping sauce: This recipe is great served with a variety of dipping sauces, such as soy sauce, teriyaki sauce, or sweet and sour sauce.

Conclusion:

Asian-style paper-wrapped chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The chicken is cooked in a flavorful marinade and then wrapped in parchment paper with vegetables. This cooking method results in tender and juicy chicken that is full of flavor. Serve the chicken with your favorite dipping sauce and enjoy!

Related Topics