Foil Wrapped Chicken - Baked or Fried

Recipe by Sandi From CA
READY IN: 35mins
YIELD: 24 packets




  • 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.