Steps

1. Cut 400g chicken thigh into 8 pieces, about 80g each.
   🕒 01:05
2. Julienne 25g ginger thinly. [Pro Tip!] The more ginger you use, the more delicious the result will be.
   🕒 03:00
3. Slice 60g green onion diagonally.
   🕒 03:58
4. In a bowl, add [A] 1 1/2 tbsp soy sauce, [A] 4 tsp oyster sauce, [A] 1 tbsp sake, [A] 1 tbsp sesame oil, [A] 1 1/3 tsp sugar, and [A] 4 or 5 shakes of MSG(Ajinomoto) (MSG). Mix well to create the sauce. [Pro Tip!] MSG(Ajinomoto) reacts with the umami of chicken, creating a sauce with a strong umami flavor.
   🕒 06:25
5. Add the cut chicken to the sauce and massage well. Marinate for 15-30 minutes if possible, or about 10 minutes if you're short on time.
   🕒 07:52
6. Cut heat-resistant parchment paper into appropriate sizes. Place one piece of marinated chicken on the sheet, top generously with the sliced green onion and ginger. Drizzle a little of the remaining sauce and sprinkle black pepper to taste. [Pro Tip!] Make sure to use heat-resistant parchment paper that can withstand oven temperatures.
   🕒 09:46
7. Fold the edges of the sheet and twist both ends firmly to form a candy shape. Repeat this process to wrap all the chicken. [Pro Tip!] To wrap compactly, ensure the chicken is in the center, fold the edges several times by 1cm, then twist the ends into a candy shape.
   🕒 10:30
8. Pour salad oil into a frying pan to a depth of about 1cm from the bottom. Heat over medium-low heat until bubbles form around the tip when a wooden chopstick is inserted. [Pro Tip!] Be careful not to use too much oil. If you prefer not to use oil, you can bake it in the oven for 20-30 minutes instead.
   🕒 13:21
9. Place the wrapped chicken in the frying pan, arranging them so they touch the bottom.
   🕒 13:54
10. Cover and heat over medium-low heat for about 6 minutes. [Pro Tip!] Covering it creates an oven-like environment inside the frying pan, allowing the chicken to cook through more easily. Since the paper is heat-resistant, it's safe to put it in oil.
    🕒 14:20
11. After 6 minutes of heating, remove the lid and flip the chicken. Continue heating without the lid for another 2-3 minutes, adjusting positions to ensure even cooking. [Pro Tip!] The juice inside the paper will boil, and finishing at such a high, oven-like temperature ensures quick cooking.
    🕒 21:04
12. Once the chicken puffs up and appears fully cooked, remove it from the oil and transfer to a basket or similar.
    🕒 24:00
13. Unwrap the parchment paper and plate the chicken. [Pro Tip!] It's recommended to enjoy it while hot. The remaining juice can also be poured over rice for a delicious meal.
    🕒 24:49