Foil Wrapped Chicken

0
198
foil-wrapped-chicken
- Advertisement -

I always enjoyed this Foil Wrapped Chicken at our old neighborhood Chinese Restaurant where we would go to only for special occasions. I only remember seeing it on the older restaurant menus, not so much the newer restaurants.

I can remember the first time I saw this dish come to our table and thought “what is that,” and patiently waited for someone to grab one, so that we kids would know how to eat it. All the familiar flavors of a Chinese dish, wrapped in an individual appetizer bundle!

foil-wrapped-chicken
Print
0 from 0 votes

Foil Wrapped Chicken

I always enjoyed this Foil Wrapped Chicken at our old neighborhood Chinese Restaurant where we would go to only for special occasions. I only remember seeing it on the older restaurant menus, not so much the newer restaurants.
I can remember the first time I saw this dish come to our table and thought “what is that,” and patiently waited for someone to grab one, so that we kids would know how to eat it. All the familiar flavors of a Chinese dish, wrapped in an individual appetizer bundle !
Prep Time30 mins
Active Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: Chinese
Keyword: flavors of Chinese dish, foil wrapped chicken, restaurant menu
Yield: 4 Servings.
Author: Deirdre K Todd

Materials

  • oil for frying oil as needed
  • 12 4×4-inch squares of aluminum foil
  • 1/4 c. vegetable oil
  • 2 lbs. chicken thighs, boneless, skinless, cut into 12 bite-sized pieces
  • 1 link lup cheong (Chinese) sausage, 12 pieces
  • 6 large dried shiitake mushrooms, soaked, drained, stemmed, halved
  • 6 stalks green onions, green part, sliced diagonally

Marinade:

  • 2 TB Aloha shoyu
  • 1 TB cornstarch
  • 2 tsp. sugar
  • 2 tsp. dry sherry
  • 2 tsp. sesame seed oil
  • 1 large egg, beaten
  • pinch salt, white pepper

Instructions

  • In a mixing bowl, combine chicken, sausage, mushrooms and onions with marinade ingredients.
  • In a wok or deep fat fryer, heat oil.
  • On work surface; brush foil ends with oil; place 1 piece each of chicken, lup cheong, mushroom and onion into center of foil.
  • Fold foil in half; crimp edges.
  • Deep fry 3 minutes on each side. 

How To Serve:

  • Allow to cool a bit for service (or warn everyone).
  • Serves 4.
- Advertisement -

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here