Name: Singaporean Paper Chicken
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 8 pieces
Cuisine: エスニック
Ingredients: Chicken Thigh 400g; Parchment Paper to taste; Ginger 25g; Green Onion 60g; [A] Soy Sauce 1 1/2 tbsp; [A] Oyster Sauce 4 tsp; [A] Sake 1 tbsp; [A] Sesame Oil 1 tbsp; [A] Sugar 1 1/3 tsp; [A] MSG(Ajinomoto) (MSG) 4 or 5 shakes; Salad Oil to taste; Black Pepper to taste

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Original: English

Singaporean Paper Chicken

by 料理研究家リュウジのバズレシピ

Paper Chicken, a surprising dish originating from Singapore。 With its unique cooking method of frying chicken wrapped in paper, the chicken becomes incredibly juicy. The aroma of ginger and green onions stimulates the appetite in this trending recipe by Ryuji. It's stylish and perfect for parties!

Steps

Cut 400g chicken thigh into 8 pieces, about 80g each.
🕒 01:05
Julienne 25g ginger thinly. [Pro Tip!] The more ginger you use, the more delicious the result will be.
🕒 03:00
Slice 60g green onion diagonally.
🕒 03:58
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
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
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
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
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
Place the wrapped chicken in the frying pan, arranging them so they touch the bottom.
🕒 13:54
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
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
Once the chicken puffs up and appears fully cooked, remove it from the oil and transfer to a basket or similar.
🕒 24:00
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