Be intrigued when you’re served a mysterious looking transparent packet. Upon opening it, you would’ve discovered a tasty-seasoned deep-fried chicken.
Paper-wrapped chicken is a popular Chinese dish that is enjoyed throughout China, Hong Kong, Singapore etc. Once the wrapped chicken pieces are deep-fried, the marinade caramelized into the meat & the result is..... savoury, fragrant tender chicken parts.
Paper Chicken happened to be my Japanese friend’s favourite while he was living in Singapore. He has been “dying” to eat Paper Chicken as he hasn’t been able to find in Japan. So I’ve specially prepared this dish for him.
1 whole chicken
3 tbsp soy sauce
3 tbsp oyster sauce
4 slices young ginger, shredded
½ tsp grated young ginger
1 tbsp sesame oil
1 tbsp cooking wine
1 tsp sugar
2 sheets of grease-proof paper
- Cut chicken into parts. Mix all the ingredients & marinate the chicken for at least an hour.
- Wrap the chicken in envelope style: Cut the paper into even square pieces & place a piece of chicken on the paper.
- Bring the bottom flap up over the chicken. Fold the left side over, then the right, so that one is overlapping the other.
- Bring the top flap down & tuck it in the opening to seal the package.
- When the oil is ready, slide the packages in but do not overcrowd the wok. Deep-fry the packets until chicken is thoroughly cooked. Drain on paper towels & serve them hot.