Paper Wrapped Chicken

Mains
Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

12

Paper wrapped chicken, or more commonly known in Cantonese as “chee pow kai” brings together the best of two worlds, steamed and deep fried chicken. This dish was invented in Singapore by an eatery called Union Farm in 1953, and back then, it used to be sold per chicken. The fresh chicken would be slaughtered, chopped, marinated, wrapped, and then deep fried to a golden perfection.
Marinated in a flavourful sauce with ginger and garlic, the chicken is left to sit overnight and then wrapped in parchment paper, ready to for cooking. The deep drying process actually caramelizes the juices of the marinade, all while keeping the moisture of the chicken in the paper parcel. The end result is the meat taking on a lovely browned exterior and tasting extremely moist and succulent. If you don’t want to go through the greasy process of deep-frying, you can try air frying or baking it, both ways work great for this recipe as well. This is a dish that will truly put a big smile on your face and satisfy your tummy too!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
chicken thighs (cut into 2)
0.00
chicken thighs (cut into 2)
0.00
pieces
pieces
greaseproof paper, 26mx26cm
0.00
pieces
pieces
greaseproof paper, 26mx26cm
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
Oil for deep frying
Oil for deep frying
0.00
g
g
spring onions
0.00
g
g
spring onions

Chicken marinade:

0.00
g
g
shallot
0.00
g
g
shallot
0.00
g
g
garlic
0.00
g
g
garlic
0.00
g
g
ginger
0.00
g
g
ginger
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
tsp
tsp
5 spice powder
0.00
tsp
tsp
5 spice powder
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tbsp
tbsp
brandy
0.00
tbsp
tbsp
brandy
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
cornflour
0.00
tbsp
tbsp
cornflour

Steps

1

Blend 25g shallot, 15g garlic, 15g ginger with 2 tbsp water to a smooth paste.
Blend 25g shallot, 15g garlic, 15g ginger with 2 tbsp water to a smooth paste.
Mark as completed

2

Marinate chicken thighs with ginger/shallot/garlic paste, 1 tbsp soya sauce, 2 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper, ½ tsp sugar, 2 tbsp brandy, ½ tbsp sesame oil and 1 tbsp tsp cornflour overnight in the fridge.
Marinate chicken thighs with ginger/shallot/garlic paste, 1 tbsp soya sauce, 2 tbsp oyster sauce, ¼ tsp salt, ¼ tsp pepper, ½ tsp sugar, 2 tbsp brandy, ½ tbsp sesame oil and 1 tbsp tsp cornflour overnight in the fridge.
Mark as completed

3

Bring chicken to room temperature before cooking by leaving it out for 45 mins.
Bring chicken to room temperature before cooking by leaving it out for 45 mins.
Mark as completed

4

Cut spring onions into 5cm lengths.
Cut spring onions into 5cm lengths.
Mark as completed

5

Mix 2 tbsp oil with 1 tbsp sesame oil in a bowl.
Mix 2 tbsp oil with 1 tbsp sesame oil in a bowl.
Mark as completed

6

Grease the grease proof paper with oil mixture.
Grease the grease proof paper with oil mixture.
Mark as completed

7

Place a piece of chicken and 2 batons of spring onion on the the greaseproof bag.
Place a piece of chicken and 2 batons of spring onion on the the greaseproof bag.
Mark as completed

8

Fold up the bottom corner to cover the chicken meat.
Fold up the bottom corner to cover the chicken meat.
Mark as completed

9

Fold the right corner to the center. Repeat with the left corner.
Fold the right corner to the center. Repeat with the left corner.
Mark as completed

10

Fold down the top end, and tuck in the excess in the flap. Make sure the parcel is tight and secure.
Fold down the top end, and tuck in the excess in the flap. Make sure the parcel is tight and secure.
Mark as completed

11

Heat oil for deep frying.
Heat oil for deep frying.
Mark as completed

12

Fry the parcels for 10 minutes or until cooked.
Fry the parcels for 10 minutes or until cooked.
Mark as completed

13

Option: You can bake it at 220C for 20 minutes or airfry at 200C for 20 minutes.
Option: You can bake it at 220C for 20 minutes or airfry at 200C for 20 minutes.
Mark as completed

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