Paper Wrapped Chicken

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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!

Prep Time10

Cook Time14

Marinating Time30

Total Time54

Course: Chicken

Cuisine: Chinese Recipes

Keyword: Paper Wrapped Chicken

Servings: parcels

Author: Bee Yinn Low

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

US Customary - Metric

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

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