The Paper Wrapped Chicken recipe features a lightly sweetened ginger, white wine, soy sauce marinade for the chicken that caramelizes when cooked. It makes these two-bite delights a terrific party appetizer, especially fitting for an Asian-themed dinner party, as appetizer or side dish.
Interestingly, though, they're not wrapped in paper but foil, and often called "silver wrapped" or "gift wrapped" because the contents are unknown to your guests until they open their little treasure packets.
(Okay, Silver Wrapped Chicken)
1-1/2 pounds boneless, skinless chicken
2 tablespoons soy sauce
2 teaspoons sesame oil, optional
2 tablespoons salad oil
2 tablespoons dry white wine, like sherry
1 tablespoon cornstarch
2 teaspoons sugar
1/4 teaspoon each salt and pepper, or to taste
2 teaspoons minced fresh ginger
1 green onion, finely chopped
2 green onions, sliced
Aluminum foil, cut into 6" squares (12 to 18)
Cooking oil or peanut oil
Cut the chicken into approximately 1" square pieces, 1/2" thick.
For the marinade, combine all ingredients except the chicken and sliced green onions in a medium-size bowl. Fold the chicken pieces into the marinade mixture, coat well, and let them marinate in the refrigerator for 1 to 2 hours.
Place 2 or 3 pieces of chicken on a square of aluminum foil. (More chicken, fewer packets, less work.) Top with a few slices of green onion. Fold the foil over to form a triangle, then seal the open edges with small, double folds. (Or make a rectangle, double-folding the edges.) Repeat with the remaining pieces of chicken.
Pour the cooking oil in a skillet to a depth of 1/2" and heat thoroughly over medium-high heat. Drop several chicken packages into the skillet and cook 1-1/2 minutes on each side. Drain on paper towels. Repeat as necessary.
Serves 6 or 8 as a dinner appetizer, 2 or 3 appetizers per
guest. Let each guest open their own packages and provide plenty of napkins.