Asian Style Paper Wrapped Chicken Recipe

Chicken thighs: Boneless, skinless pieces of chicken that are tender and flavorful.

Soy sauce: A salty, savory sauce made from fermented soybeans, essential in many Asian dishes.

Oyster sauce: A thick, dark sauce made from oysters, adding a rich umami flavor.

Sesame oil: A fragrant oil made from sesame seeds, used for its strong, nutty flavor.

Garlic: Minced cloves that add a pungent, aromatic flavor.

Ginger: Grated root that provides a warm, spicy kick.

Sugar: Adds a touch of sweetness to balance the savory flavors.

Cornstarch: Used to thicken the marinade and help it adhere to the chicken.

Green onion: Chopped stalks that add a fresh, mild onion flavor.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This helps the flavors penetrate deeper, ensuring a more flavorful result. Additionally, when wrapping the chicken in parchment paper, fold the edges tightly to prevent any juices from leaking out during baking, which keeps the chicken moist and tender.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a similar texture and flavor when cooked.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor profile to soy sauce.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce is slightly sweeter but provides a similar depth of flavor and can be used in the same quantity.

• sesame oil - Substitute with olive oil: Olive oil can be used as a neutral oil, though it lacks the nutty flavor of sesame oil. You can add a few drops of toasted sesame seeds for a similar effect.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of fresh ginger to achieve a similar flavor.

• sugar - Substitute with honey: Honey adds a natural sweetness and can be used in the same quantity as sugar.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and can be used in the same quantity.

• chopped green onion - Substitute with chopped chives: Chives provide a similar mild onion flavor and can be used in the same quantity.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the paper wrapped chicken in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3 days.

• If you plan to freeze the chicken, wrap each piece individually in aluminum foil or plastic wrap to prevent freezer burn. Then, place the wrapped pieces in a freezer-safe bag or container. Label with the date and freeze for up to 2 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and maintains the texture of the meat.

• To reheat, preheat your oven to 350°F (175°C). Place the paper wrapped chicken on a baking sheet and bake for 15-20 minutes, or until heated through. Alternatively, you can reheat in a microwave, but this may affect the texture of the chicken.

• If you notice any off smells or changes in texture, it's best to discard the chicken to ensure food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Place the paper wrapped chicken on a baking sheet. Bake for 10-15 minutes until heated through. This method helps retain the moisture and flavor of the chicken.

• Steaming Method: Set up a steamer and bring the water to a boil. Place the paper wrapped chicken in the steamer basket. Steam for about 10 minutes or until thoroughly heated. This method keeps the chicken juicy and tender.

• Microwave Method: Place the paper wrapped chicken on a microwave-safe plate. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious as this method can sometimes dry out the chicken.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the paper wrapped chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping halfway through, until the chicken is warmed up. This method can give a slight crisp to the paper while keeping the chicken moist.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the paper wrapped chicken in the air fryer basket. Heat for 5-7 minutes, checking to ensure the chicken is evenly warmed. This method can add a slight crispiness to the paper while maintaining the chicken's moisture.

• Oven: Used to bake the chicken at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the marinade ingredients and coat the chicken.

• Knife: Used to chop the green onion and mince the garlic.

• Cutting board: Provides a safe surface for chopping the green onion and mincing the garlic.

• Grater: Used to grate the ginger.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, sesame oil, sugar, and cornstarch.

• Parchment paper: Used to wrap the marinated chicken before baking.

• Baking sheet: Used to hold the parchment-wrapped chicken while it bakes in the oven.

• Tongs: Used to handle the chicken pieces when placing them on the parchment paper and transferring them to the baking sheet.

• Timer: Used to keep track of the baking time to ensure the chicken is cooked through.

• Spatula: Used to mix the marinade ingredients thoroughly.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Pre-cut parchment paper: Cut the parchment paper squares ahead of time to streamline the wrapping process.

Use a ziplock bag: Marinate the chicken in a ziplock bag for easy cleanup and even coating.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Preheat the oven: Start preheating the oven while you prepare the ingredients to save time.