SILVER-WRAPPED CHICKEN

By á-4711

Ingredients

• 1/2 C SUGAR
• 5 TBSP SOY SAUCE
• 1/4 C CHINESE BEAN SAUCE
• 1/4 C MINCED GREEN ONIONS
• 1/4 C CILANTRO CHOPPED
• 3 TBSP HOISIN SAUCE
• 2 TBSP DRY SHERRY
• 2 TBSP SESAME OIL
• 4 TSP MINCED GINGER
• 2 TSP MINCED GARLIC
• 1 1/2 TSP SALT
• 1/2 TSP FIVE-SPICE POWDER
• 12 CHICKEN THIGHS, SPLIT IT HALF
• 24 9-INCH FOIL SQUARES
• VEGETABLE OIL FOR FRYING

Preparation

Step 1

COMBINE FIRST 12 INGREDIENTS IN LARGE BOWL AND STIR AND ADD CHICKEN. MARINADE OVER NIGHT.

PLACE 1 FOIL SQUARE ON WORK SURFACE PLACE 1 CHICKEN IN CENTER WITH 1 TSP OF
MARINADE. FOLD UP CORNER OVER CHICKEN REPEATING WITH OUTSIDE CORNERS. THEN ROLL UP CHICKEN ONTO OTHER FLAP LEAVING TIP EXPOSED. REPEAT WITH REMAINING CHICKEN

POUR OIL IN DUTCH OVEN 6 INCHES DEEP. HEAT TO 350 F. WORKING IN BATCHES COOK CHICKEN PACKETS IN OIL FOR 8 MINUTES. DRAIN ON PAPER TOWELS. SERVE WARM