Silver-wrapped chicken

Yield: 6 servings

Measure Ingredient
½ cup Sugar
5 tablespoons Soy sauce
¼ cup Chinese bean sauce
¼ cup Green onions, minced
¼ cup Cilantro, chopped
3 tablespoons Hoisin sauce
2 tablespoons Dry sherry
2 tablespoons Oriental sesame oil
4 teaspoons Ginger peeled, minced
2 teaspoons Garlic, minced
1½ teaspoon Salt
½ teaspoon Five-spice powder
12 \N Chicken thighs each split crosswise into 2 pieces
24 \N 9-inch foil squares
\N \N Vegetable oil for frying

Combine first 12 ingredients in large bowl and stir to blend. Add chicken and turn to coat. Cover and refrigerate overnight, stirring occasionally.

Place 1 foil square on work surface with 1 corner pointing toward edge. Place 1 chicken piece in center of foil. Drizzle with 1 tsp marinade. Fold bottom corner over chicken. Fold sides in. Lift section of foil containing chicken and fold upward, leaving top corner of foil exposed. Fold top corner into flap. Repeat with remaining chicken and foil. Discard remaining marinade.

Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to 350F. Working in batches, carefully add chicken packages (oil will bubble vigorously) and fry until chicken is cooked through, about 8 minutes per batch. Using tongs, transfer packages to paper towels and drain.

Arrange packages on platter. Serve warm.

Bon Apptit September 1995

Submitted By DIANE LAZARUS On 08-24-95

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