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Paper Wrapped Chicken is a classic Chinese recipe with juicy, tender chicken wrapped in parchment paper and cooked to perfection. The paper locks in all the delicious flavors and savory juices, making every bite absolutely delicious!
Recipe Summary
- 🔪 Prep Time: 40 minutes (includes marinating time)
- 👨🍳 Cook Time: 14 minutes
- ⏱️ Total Time: 54 minutes
- 🍽️ Servings: 12 parcels
- 🏷️ Calories: ~40 calories
- 🍳 Cook Method: Air-fry
- ✨ Flavor Profile: Juicy chicken thighs coated in soy sauce and Shaoxing wine, paired with earthy shiitake, sweet Chinese sausage, and five-spice
- 🧩 Difficulty: Very easy (Perfect for a quick weeknight dinner)
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Chinese Paper Wrapped Chicken Recipe
When I first arrived in the US for my master’s degree, I lived in South Dakota right next door to a small Chinese restaurant run by a Taiwanese couple. I went there constantly, and their paper wrapped chicken was the dish I ordered over and over again. I loved it so much that I asked the owner how they made it. He shared a simple recipe where they marinated the chicken and wrapped it in aluminum foil before deep-frying. Years later, missing those flavors set me off researching the dish, learning how traditionally it was made with paper instead of foil, and why the couple used foil instead to save prep time and prevent the wrappers from tearing in the deep fryer.
If you are searching for a Chinese paper wrapped chicken recipe( 纸包鸡 / zhi bao ji) that gives you super juicy meat without deep-frying, the secret comes down to a simple diamond fold. Wrapping your marinated chicken in parchment paper seals in every drop of steam so it cooks in its own juices. I created this air fryer version so you can make this restaurant favorite at home without dealing with a massive pot of hot oil. The Shaoxing wine and soy sauce soak deep into the chicken thighs as they heat up inside the paper.
Sidenote: If you are wondering which wrapper material works best or how to fold the packets tightly so they do not open while cooking, check out my step-by-step guide on Wrapping Chicken In Parchment Paper for a full breakdown.
Alternative Cooking Methods
While air frying is my top pick for easy cleanup, you can easily cook these wrapped parcels using traditional deep frying or oven baking depending on your kitchen setup.
The photo above shows the deep-fried version. The paper turns a rich golden-brown and slightly translucent from the oil, but the chicken inside stays exceptionally tender and juicy.
- Deep Frying: Heat a deep pot of neutral oil to 180°C (350°F). Lower the parcels in carefully and fry for 4 to 5 minutes, turning occasionally. I personally do not prefer this method because hot oil splatters everywhere, so keep a splatter screen handy if you choose this route. Make sure your paper creases are extra tight to prevent oil from seeping inside.
Pro Tip: If you do not have a kitchen thermometer, dip the tip of a dry wooden chopstick straight into the oil. When steady, active bubbles immediately form around the tip, your oil is hot enough for frying.
- Oven Baking: If you do not have an air fryer, your regular oven works fine. Preheat to 200°C (400°F) and arrange the parcels in a single layer on a wire rack inside a baking sheet. Bake for 15 minutes until cooked through.
Ingredients You’ll Need
- Chicken
- Ginger
- Soy sauce
- Oyster sauce
- Dark soy sauce
- Shaoxing wine
- Sesame oil
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why I Prefer Chicken Thighs
I use boneless, skinless chicken thighs because their higher fat content keeps the meat juicy as it steams in the paper. You can also use boneless and skinless chicken drumsticks. If you use chicken breasts instead, watch your cook time closely so they do not dry out.
Pro Tip #2: Adding Shiitake Mushrooms And Lap Cheong
Both shiitake mushrooms and Chinese sausage (lap cheong) are optional, but I always include them. The shiitakes soak up all the savory juices inside the wrapper like a sponge, while the lap cheong renders sweet, rich oil straight into the chicken as it cooks.
Pro Tip #3: The Oyster Sauce Base
Oyster sauce creates a thick, savory glaze that clings to the chicken. I use Lee Kum Kee Premium Brand Oyster Sauce (red label with the mother and child in the boat) because it uses real oyster extracts instead of cheap fillers for a cleaner taste.
Pro Tip #4: Why You Need Both Light And Dark Soy Sauce
Use both because they handle different jobs. Light soy sauce provides the salty flavor. Dark soy sauce is thicker and less salty, adding a rich golden-amber restaurant color as the chicken cooks. I stick to Lee Kum Kee or Pearl River Bridge for both.
Pro Tip #5: Don’t Skip The Shaoxing Wine
Shaoxing wine gives the marinade that distinct Chinese restaurant aroma. If you do not have it on hand, dry sherry or standard Chinese rice wine works fine as a quick swap.
Pro Tip #6: Why White Pepper Beats Black Pepper
Traditional Chinese recipes favors white pepper over black pepper, unless you are making Black Pepper Chicken.
Pro Tip #7: A Touch Of Five-Spice Powder
I highly recommend getting a bottle or jar of this. You only need a small pinch to add a subtle warmth that elevates the whole dish. If you don’t have it on hand, you can skip it, but you will miss out on that extra layer of flavor.
How To Make Paper Wrapped Chicken
Grab a large bowl and toss in your chicken thighs, ginger slices, shiitake mushrooms, and Chinese sausage.
Pour in the light soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, white pepper, five-spice powder, sugar, and sesame oil. Mix well to coat the chicken.
Add the scallions and give it one more quick toss. Let everything marinate for 30 minutes.
Once the time is up, pick out all those ginger slices and discard them.
Pro Tip: Remove the ginger before wrapping. It infuses the marinade with great flavor, but leaving large slices in the packet will give you a harsh, overpowering bite later.
Cut your parchment paper into square sheets and lay one flat like a diamond. Place a few pieces of chicken, mushroom, sausage, and scallions just above the bottom corner.
Pro Tip: Place your filling just above the bottom corner instead of right in the middle. Starting from the corner gives you plenty of extra paper to roll and tuck a tight seal.
Fold the paper tightly around the filling, tucking one corner into the folded pocket to seal it shut. Make sure the seal is tight so no steam or juices leak out.
Pro Tip: Crease your folds firmly for a tight lock that prevents leaks. Check out my Wrapping Chicken In Parchment Paper guide for a visual walkthrough.
Arrange the packets in a single layer inside your air fryer basket. Lightly brush the paper with oil and air fry at 180°C (350°F) for 10 minutes.
Flip the parcels over and air fry for another 4 minutes until the chicken is cooked through. Transfer to a plate and serve immediately with your favorite chili sauce.
Frequently Asked Questions
Thighs are best because they stay juicy, but breast meat works too. Cut the cooking time by 2 minutes so the meat does not dry out.
Yes, bone-in pieces like wings or small drumsticks work well. Just add 3 to 4 extra minutes to your cooking time to ensure the meat near the bone cooks through completely.
Yes, but you must cut the rack into individual riblets first. Large sections will puncture the paper and will not fit securely inside a standard parcel.
Yes. You can marinate and wrap the parcels up to a day in advance. Keep them covered in the fridge, then air fry them fresh right before serving.
Yes. Wrap them tightly and freeze in a single layer on a tray before transferring to a zip-top bag. Air fry directly from frozen at 180°C (350°F) for 16 to 18 minutes.
A light brush of oil helps, but minor browning is normal. Just ensure the paper does not touch the top heating element of your air fryer.
Store leftover cooked packets in an airtight container in the fridge for up to three days. Reheat them unopened in the air fryer at 160°C (320°F) for 4 to 5 minutes until warm.
Each parcel is 40 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Air Fryer Chicken Recipes You Might Like
Paper Wrapped Chicken
Equipment
- 12 15 cm x 15 cm (6 x 6 inches) parchment paper
Ingredients
- 300 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 5 cm ginger, peeled and sliced into pieces
- 2 dried shiitake mushrooms, soaked in hot water, squeezed, and sliced, (optional)
- 1 Chinese sausage, (lap cheong), cut into slices, (add on/optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine, or Chinese rice wine
- 3 heavy dashes white pepper
- ½ teaspoon five-spice powder
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 stalk scallion, cut into strips
- oil, for brushing
Instructions
- In a large bowl, combine the chicken, ginger, shiitake mushrooms, and Chinese sausage.
- Add the soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, white pepper, five-spice powder, sugar, and sesame oil. Mix well to combine.
- Add the scallions and mix well to combine. Marinate for 30 minutes.
- After marinating, remove and discard the ginger pieces.
- Cut the baking paper into squares. Place a few pieces of chicken, shiitake mushroom, Chinese sausage, and scallions near the bottom corner of each piece of paper.
- Wrap each parcel tightly, folding the paper around the filling and tucking one corner into the folded pocket to seal it securely.
- Arrange the parcels in a single layer in the air fryer basket. Brush with oil and air fry at 180°C (350°F) for 10 minutes.
- Flip the parcels and air fry for another 4 minutes.
- Serve immediately with your favorite chili sauce.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
