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Chinese Paper-Wrapped Chicken Recipe

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3.9 from 59 reviews

Chinese Paper-wrapped Chicken is a traditional Cantonese dish featuring marinated chicken pieces wrapped in baking paper with fresh ginger and spring onions, then deep-fried to perfection. This technique locks in moisture and flavor, resulting in tender, aromatic chicken with a crispy paper exterior. Perfect as a party appetizer or a family meal, it offers a deliciously unique way to enjoy fried chicken with subtle notes of soy, sesame, and oyster sauce.

  • Total Time: 3 hours 45 minutes (including marinating)
  • Yield: 20 pieces

Ingredients

Chicken and Wrapping Ingredients

  • 1 whole chicken, about 1 to 1.2 kg, cut into 20 pieces (or your choice of chicken parts)
  • 20 pieces baking paper, cut into 20-cm (8-inch) squares
  • 20 fresh ginger slices
  • 2 spring onion stalks, cut into 2-cm (1-inch) lengths
  • Vegetable oil, for deep-frying

Marinade Ingredients

  • 3 tbsp light soy sauce
  • 3 tbsp Chinese rice wine (preferably Shao Hsing, or substitute with sherry or cognac)
  • 1 tbsp ginger juice
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • ½ tsp salt
  • 1 tsp sugar

Instructions

  1. Marinate the Chicken: Place the cut chicken pieces in a large bowl. Add all the marinade ingredients and rub thoroughly into the meat with your hands until well mixed and coated. Set aside in the refrigerator for at least 2 to 3 hours, stirring occasionally. For best flavor, marinate overnight.
  2. Prepare Wrapping Ingredients: Arrange the chicken, ginger slices, spring onion strips, baking paper squares, and keep a damp cloth nearby to wipe your fingers as you wrap.
  3. Wrap the Chicken: Lay one square of baking paper with the pointed end facing you in a diamond shape. Place a slice of ginger and a few strips of spring onion in the center. Position a piece of marinated chicken atop these aromatics. Fold the paper by tucking in the closest end, then the right and left sides, folding over once more and tucking the end like an envelope to secure the contents. Repeat for all chicken pieces.
  4. Heat Oil for Deep-Frying: Heat vegetable oil in a wok or Dutch oven to about 177° – 180°C (338° – 356°F). Use an oil splatter screen if necessary to manage splatter during frying.
  5. Deep-Fry Wrapped Chicken: Fry 3 to 4 wrapped pieces at a time, turning them several times to ensure even cooking. Fry for approximately 5 to 6 minutes until the paper is crispy and the chicken is cooked through.
  6. Drain and Serve: Remove the fried wrappers with a slotted spoon or metal tongs, allowing oil to drain. Place them in a wire basket over a plate to catch any drippings. Repeat with the remaining chicken. Transfer the pieces to a serving dish and serve immediately, presenting the chicken still wrapped with a plate for discarded wrappers and a bowl of water or napkins to clean fingers.

Notes

  • Marinating overnight enhances the flavor and tenderness of the chicken.
  • Use fresh ginger and spring onions for the best aroma and taste inside the wrappers.
  • Be cautious of hot oil splatters during deep-frying—using an oil splatter screen is recommended.
  • You can use different chicken parts, but keeping the size consistent helps cook evenly.
  • Serve immediately to enjoy the crisp texture of the paper wrapping.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes per batch, total approx. 30 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/chinese-paper-wrapped-chicken-recipe/