paper-wrapped chicken

Ingredients

• Servings: 12
• 1/2 cup teriyaki sauce
• 2 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, grated
• 1/4 teaspoon crushed red pepper flakes
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 30 4x4-inch squares aluminum foil, or as needed
• oil for deep frying

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 4 hrs


• mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
• cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
• remove a piece of chicken from the marinade and place into the center of an aluminum square.
• 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.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• 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.
• to serve, tear open the packets along the sealed edges.