Paper Wrapped Chicken -
Marinated chicken pieces wrapped in
paper and deep fried
Preparation Time : 1 hour 20
minutes Cooking Time : 20 minutes Servings : 4
Boneless chicken breasts - 300 grams
Dried red chillies - 2-3
Five spice powder - 1/4 teaspoon
Dry sherry (optional)- 2 tablespoons
Ginger, finely chopped - 1 inch piece
Soy sauce - 2 tablespoons
Sugar - 1 teaspoon
Salt to taste
Spring onions, finely chopped - 8-10
Egg - 1
Butter paper as required
Oil to deep fry
Clean, trim and cut chicken breasts into half-inch
pieces. Soak red chillies in half a cup of hot water
for ten minutes. Drain, remove stems and cut into thin
Mix chicken pieces with five spice powder,
dry sherry, ginger, red chilli strips, soy sauce,
sugar, salt and spring onions. Rest the marinated
chicken for an hour, preferably in a refrigerator.
Whisk egg with a pinch of salt and keep.
Cut sixteen pieces of rice paper/butter paper
measuring six-inch by six-inch. Brush each piece of
paper lightly with the whisked egg mixture and place
two tablespoons of marinated chicken on one side of the
Drizzle some marinade on the chicken and roll
tightly. Finally press or twist the two ends to seal.
Heat sufficient oil in a wok or a deep pan and
deep-fry the paper wrapped chicken for two to three
Drain well and serve immediately, with a spicy
sauce of your choice.
Let your guests unwrap the chicken on the table to
savor the full aroma of the dish.