Paper-Wrapped Chicken

Paper-Wrapped Chicken

9 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    4 h
Recipe by  witchywoman

“I eat this quite a bit at our local Chinese restaurants, so I recreated it at home and made it even tastier. These are time-consuming, and I recommend using oil in the deep fryer that is ready to change as the marinade will ruin it for cooking anything else. I've also done this technique successfully with squid. I've also added in very thinly sliced onion and green peppers to the marinade and it was really good.”

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Adjust Servings

Original recipe yields 12 servings



  1. Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
  2. Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
  3. Remove a piece of chicken from the marinade and place into the center of an aluminum square.
  4. Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
  5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.
  7. To serve, tear open the packets along the sealed edges.

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Reviews (9)

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I can't eat anything fried right now, but the flavors seemed so good, I wanted to see if I couldn't adapt this into something I can eat. I followed the recipe as written until the step where the chicken is wrapped in foil. Here I substituted parchment paper, putting 4 pieces of chicken on each square and a drizzle of the marinade and a few slices of scallion. I folded my packets and I baked them, on a rack in a shallow pan at 375F for about 20 minutes. 15 minutes would likely have been long enough, but we enjoyed the flavor and texture of the chicken.



These were tasty little morsels but a bit time consuming to wrap the chicken. I added a pinch of five spice powder and a teaspoon of toasted sesame oil to the marinade. The marinade was so darned easy which is a plus. I had to make another change because I didn't have enough oil to fry these. I put them in a single layer on a aluminum foil lined jelly roll pan and baked them at 350 degrees for 15 minutes. The eating was the fun part. Yum! Will def make these when I do an asian menu to impress my guests. Thanks for sharing WitchyWoman.



I wrote the recipe...if you were to cook these in water, the marinade will leak out...if you cook these in water, you will wind up with watered down chicken. These are called paper-wrapped because the original recipe for these were done in parchment paper and they were folded elaborately into envelopes. This is a traditional Asian dish as far the technique goes, I've changed the marinade up.

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Amount Per Serving (12 total)

  • Calories
  • 119 cal
  • 6%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 8.6 g
  • 17%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 479 mg
  • 19%

Based on a 2,000 calorie diet



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Perfect Sesame Chicken


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