Claire Thompson
Paper-wrapped chicken, also known as Chinese paper-wrapped chicken, is a dish that involves wrapping chicken in baking paper and deep-frying it in hot oil. This cooking method locks in the chicken's moisture, resulting in tender and juicy meat. The high temperature of the oil also allows for the caramelisation of the meat's juices, creating an intense aroma and flavour. The chicken is typically marinated in a mixture of ginger, spring onion, and soy sauce, with the option to add Chinese wine, sherry, or cognac. This dish is not only delicious but also easy to prepare and perfect for busy individuals looking for a quick and tasty meal.
| Characteristics | Values |
|---|---|
| Name | Paper-wrapped Chicken, Chicken wrapped in parchment paper (en papillote) |
| Paper | Baking paper |
| Paper size | 20-cm (8-inch) squares |
| Chicken | Bone-in and skin-on chicken, or boneless, skinless chicken breasts |
| Marinade | Ginger, spring onion, Chinese wine, soy sauce |
| Aromatics | Ginger, spring onion |
| Accompaniments | Zucchini, green beans, asparagus, cherry tomatoes, mushrooms, Kalamata olives, sun-dried tomatoes, feta cheese, tarragon, potatoes |
| Cooking method | Deep-fried, baked |
| Cooking temperature | 177° – 180°C (338° – 356°F), 425 F |
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What You'll Learn
Paper-wrapped chicken is a Chinese dish
To prepare paper-wrapped chicken, you will need chicken, ginger slices, spring onion strips, cut paper squares, and a damp cloth. First, place a paper square with the pointed end facing you, like a diamond. Then, place a slice of ginger and a few strips of spring onion in the centre, followed by a piece of chicken. Next, tuck in the end closest to you and then fold in the right and left sides. Finally, fold over once more and tuck in the end like an envelope. Repeat this process for all the chicken pieces.
You can also add other ingredients to enhance the flavour and aroma of the dish. For example, you can use bone-in and skin-on chicken for a better flavour, or add dark soy sauce for colour. Fresh ginger juice can be used in the marinade, and fresh-cut slices can be wrapped with the meat to impart fragrance. Spring onions also add aroma and flavour when caramelised.
The paper-wrapped chicken can be cooked in a wok or Dutch oven heated to 177°C to 180°C (338°F to 356°F). Deep-fry 3–4 pieces at a time, turning them several times during the cooking process, which should take about 5–6 minutes. Be cautious of splattering oil and use a slotted spoon or metal tongs to scoop out the fried wrappers, allowing the oil to drain off.
Paper-wrapped chicken is a delicious and aromatic dish that can be customised with various ingredients to suit your taste preferences.
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The paper seals in moisture, flavour and texture
Baking or cooking chicken in paper, especially parchment paper, is a great way to seal in moisture, flavour, and texture. This method of cooking chicken is known as "en papillote" and it involves wrapping chicken inside paper, along with herbs and slices of citrus fruit. The paper seal ensures that the chicken steams in its own juices, resulting in tender, juicy, and flavourful meat.
The paper-wrapped chicken cooking technique is commonly used in Chinese cuisine, where portions of chicken are wrapped and sealed in paper packets, typically made with baking paper. The paper wrappers are then deep-fried in hot oil, resulting in extremely high temperatures that steam the chicken from within. This leads to the chicken releasing its juices, creating an intense fragrance and aroma.
When preparing paper-wrapped chicken, it is essential to cut the paper into squares, with one square per piece of chicken. Bone-in and skin-on chicken is recommended for optimal flavour. Fresh ginger and spring onion strips are placed in the centre of the paper square, followed by the chicken, which is then wrapped and sealed.
Baking chicken in parchment paper is another effective method to seal in moisture and flavour. In this technique, a sheet of parchment paper is placed on a cookie sheet, unfolded, and the chicken breast is placed in the centre. The chicken is then seasoned with salt, pepper, herbs, and slices of citrus fruit, such as lemon, orange, or lime. The parchment paper is then sealed, creating a steamy environment for the chicken to cook in its own juices, resulting in juicy and tender meat.
Additionally, vegetables such as sliced zucchini, green beans, asparagus, cherry tomatoes, or mushrooms can be placed underneath the chicken to enhance its flavour and texture. This versatile cooking method allows for various creative combinations of ingredients to be used along with the chicken, making it a delicious and convenient option for meals.
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The chicken is wrapped in baking paper
Paper-wrapped chicken is a delicious dish that is perfect for a weeknight supper. The chicken is wrapped and sealed in paper packets, typically made with baking paper. This method of cooking chicken is known as en papillote.
To make paper-wrapped chicken, you will need the following ingredients: baking paper, chicken, ginger slices, spring onion strips, and a damp cloth. You will also need a wok or Dutch oven for frying the chicken. Cut the baking paper into 20-cm (8-inch) squares, with one square per piece of chicken. Place the pointed end of the paper square facing you, like a diamond. Add a slice of ginger and a few strips of spring onion to the centre, then place the chicken on top. Tuck in the end closest to you, followed by the right and left sides. Finally, fold over once and tuck in the end like an envelope. Repeat this process for all the chicken pieces.
Heat oil in a wok or Dutch oven to a temperature of 177° – 180°C (338° – 356°F). Deep-frying the paper-wrapped chicken at this temperature will create a steaming effect inside the wrapper, resulting in tender and juicy meat. The high temperature also allows for caramelisation to occur within the wrapper, enhancing the fragrance and aroma of the dish.
Paper-wrapped chicken is a versatile dish that can be adapted to suit different tastes and dietary preferences. For a Chinese-style paper-wrapped chicken, you can use bone-in and skin-on chicken pieces, and marinade the meat with ginger juice, Chinese wine, and soy sauce. You can also add dark soy sauce to give the meat a darker colour. Alternatively, you can give your paper-wrapped chicken a Mediterranean twist by including Kalamata olives, sun-dried tomatoes, and feta cheese. For a French flair, try adding fresh tarragon, butter, and thinly sliced potatoes.
Baking the chicken in a parchment paper bag is another option. This method involves covering the chicken with a compound butter spread, then baking it until it is tender and juicy. You can add different flavours to the compound butter, such as Cajun, Greek, or Italian seasonings.
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It's deep-fried in hot oil, steaming the chicken from within
Paper-wrapped chicken is a Chinese dish where portions of chicken are wrapped and sealed in paper packets, typically made with baking paper. The paper-wrapped chicken is then deep-fried in hot oil, resulting in tender and juicy meat.
The high temperature of the oil seals in the chicken's juices, steaming the chicken from within. This cooking method ensures that the chicken is cooked evenly and remains moist. The paper packets also allow for the caramelisation of the meat juices, creating an intense fragrance and aroma.
To prepare paper-wrapped chicken, you'll need chicken pieces, ginger slices, spring onion strips, and baking paper. Cut the baking paper into squares, approximately 20 cm (8 inches) in size, and place a slice of ginger and some spring onion strips in the centre of each square. Place a piece of chicken on top and wrap it up by tucking in the ends and sides, similar to an envelope.
Heat oil in a wok or Dutch oven to a temperature of 177°C to 180°C (338°F to 356°F). Carefully place the paper-wrapped chicken into the hot oil and deep-fry in batches of 3 to 4 pieces at a time. Turn the packets occasionally during cooking to ensure even frying. The paper-wrapped chicken is ready when it turns golden brown, typically after 5 to 6 minutes.
This unique cooking method not only retains moisture but also adds flavour and texture to the chicken, making it a delicious and aromatic dish.
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The juices caramelise, creating an intense fragrance
Chinese paper-wrapped chicken is a flavourful dish that is easy to make. The chicken is wrapped and sealed in paper packets, typically made with baking paper. The paper-wrapped chicken is then deep-fried in hot oil. The high temperature of the oil steams the chicken from within, resulting in tender, juicy, and succulent meat.
The magic happens when the chicken releases its juices inside the wrapper. With nowhere to escape, the juices pool inside the packet, enhancing the flavour of the dish. The juices also allow caramelisation to occur within the wrapper, creating an intense fragrance and aroma as if the meat were being fried directly.
The fragrance is further enhanced by the addition of ginger and spring onion, which, like the juices, caramelise and add aroma and flavour to the dish. The ginger is typically used in two ways: its juice is used in the marinade, while fresh slices are wrapped with the meat to impart fragrance.
To make paper-wrapped chicken, cut 8-inch squares of baking paper, with one square per piece of meat. Place a slice of ginger and a few strips of spring onion in the centre of the square, followed by a piece of chicken. Tuck in the end closest to you, then both sides, and fold over once, tucking in the final end like an envelope. Repeat this process until all the chicken pieces are wrapped.
Heat oil in a wok or Dutch oven to a temperature of 177°C to 180°C. Deep-fry 3 to 4 pieces of the paper-wrapped chicken at a time, turning them several times during cooking for about 5 to 6 minutes. Use a slotted spoon or metal tongs to scoop out the fried chicken, allowing the oil to drain off.
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Frequently asked questions
The name of the dish is Chinese Paper-Wrapped Chicken.
You will need chicken, ginger slices, spring onion strips, cut paper squares, and a damp cloth.
First, place a slice of ginger and a few strips of spring onion in the centre of a paper square. Then, place a piece of chicken over it. Tuck in the end closest to you, followed by the right and left sides. Fold over once and tuck in the end like an envelope. Repeat for all chicken pieces. Heat oil in a wok or Dutch oven to 177° – 180°C (338° – 356°F) and deep-fry 3–4 pieces at a time for 5–6 minutes.
The high temperature of the oil steams the chicken from within, resulting in tender and juicy meat. The chicken releases its juices, which are trapped within the paper wrapper, intensifying the flavour. Deep-frying also allows caramelisation to occur inside the wrapper, creating a fragrant aroma.
