Rice Paper Wrapped Chicken 米紙包雞
You may also pan-fry these if you don’t want to deep-fry. If you want them to be crispy, heat the oil to approx. 200˚C or 400˚F before putting the wrapped chicken in the pan.
Approximate cost (CAD) $6
Ingredients
- 350 g Boneless chicken (approx. 2 chicken legs)
- 2 stalks Green onions , 25mm segments
- 3 cloves Garlic , minced
- 2 slices Ginger , minced, julienned or sliced
- 12 sheets 9” Rice paper , approximately (these are also used for making Vietnamese spring rolls)
- 1 tsp Sugar
- 1 tsp Light soy sauce
- ½ tsp Dark soy sauce
- 1 tsp Oyster sauce
- 1 tsp Shaoxing wine
- 2 tsp Sesame oil
- ¼ tsp White pepper powder
- ¼ tsp Garlic powder
- 1 ½ tsp Corn starch
- 500 ml Oil or deep-frying
Instructions
- Cut the boneless chicken into approx. 25mm or 1” pieces and place in a bowl
- Cut green onions into 25mm or 1” segments, mince 3 cloves garlic and prepare 2 slices of ginger. Add them to the bowl with the chicken
If you like to eat ginger, you can mince or julienne them so they will get wrapped with the chicken. If you’re like me and don’t like to eat pieces of ginger, then just use the sliced pieces or omit it altogether. - Marinate the chicken with 1 tsp sugar, 1 tsp light soy sauce, ½ tsp dark soy sauce, 1 tsp oyster sauce, 1 tsp Shaoxing, 1 ½ tsp corn starch, ¼ tsp white pepper powder and ¼ tsp garlic powder. Mix well. Add 2 tsp sesame oil and mix well again. Marinate for at least 2 hours in the fridge. Marinating overnight would be best
- After marinating, remove from fridge and give it a mix
- Using a plate or large bowl, add hot water. There should be enough water to submerse the rice paper fully
- Prepare a plate and brush it with some oil. You will place the wrapped rice paper chicken on it
- Submerse rice paper for a few seconds and remove from the water. Place it flat on a working surface
- Place a piece of chicken and green onions onto the lower middle section of the rice paper. Do not add any of the liquids from the marinade to it. Wrap it up into a little package as shown in the picture.
Rice paper is very sticky to itself so after you wrap it, brush each one with some oil. You can also dust the ends with some corn starch to prevent them from sticking to each other during frying 
- Continue wrapping until you have wrapped all the chicken
- Prepare oil for deep-frying. Heat oil to 200˚C or 400˚F
Whenever you deep-fry with rice products, you need to use higher than regular heat to make it crispy. Low heat will make the rice paper chewy - Deep fry for approx. 3 minutes or until the chicken is cooked. Do not overcrowd. Check that the chicken is cooked through. Check using a meat thermometer or cut one open to confirm.
- Serve
Nutrition
Calories: 2707kcalCarbohydrates: 52gProtein: 46gFat: 260gSaturated Fat: 20gPolyunsaturated Fat: 73gMonounsaturated Fat: 161gTrans Fat: 1gCholesterol: 119mgSodium: 986mgPotassium: 787mgFiber: 2gSugar: 2gVitamin A: 183IUVitamin C: 6mgCalcium: 66mgIron: 4mg
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