Chinese Paper Wrapped Chicken made Japanese Style w/Teriyaki Sauce :o)

Paper Wrapped Chicken

First, I want to start out by saying a big THANK YOU to my new blogger friends and to the blogger community. You've all been so supportive and kind with my blog, especially the people from Foodbuzz:o)  I say this because I had the worst encounter with the Chowhound community this past weekend.  If you are not familiar with Chowhound, it is a great website for researching restaurants in all areas of the world and they also have a Home Cooking board.  I've been posting on the Los Angeles board for over 8 years now and just recently started posting on the cooking board and felt like I got bashed (or was it flaming;o) on there this weekend.  I won't go into minute details, but basically I was told I post too many pictures, I clog/clutter their site with too many responses, my posts aren't that interesting, my photos are too food porny and then I apologize for what  I've done (which wasn't really wrong) and that is taken as sarcasm and when I say I will stop posting I am compared to a child stomping off with their ball on a playground!  Can I be insulted anymore...lol  I was very hurt at the time, but can laugh at it now, it's sad to me that grown adults (catty women;o) can treat others this way. I guess I'm a little too sensitive about criticism (which my brother always reminds me) and this took up too much of my time over the weekend, but come on, this is the first time I've been treated so poorly in real life or virtual life.  I have the type of life with very little drama in it, I'm very fortunate this way;o) I also can get along with most anybody and can quickly make friends.  The initial complaint wasn't just against me, there were a few of us that started to post more pictures then in the past and that is what started the negativity.  The plus side was there were only a few people that were complaining about me and of course they are the most vocal and I did hear from many that were on my side, but I am done with that thread.  Ok, I am done with my rant:o) Poor Hubby, he had to listen to my rant all weekend!  Of course his advice was to stop reading the thread, but I couldn't help it, you have to slow down and watch the car wreck...lol Going through this really made me appreciate the blogging community, so thanks, everyone!!

On to the food...  One of the first people I made friends with in the Blogging World is Lyn.  She is just the sweetest lady and was so friendly and supportive from just about day 1!  I think we clicked so quickly  because her birthday is only 5 days after mine (but many, many, many years after mine;o) which makes us both Virgos.  She lives in Singapore with her family where Hubby & I had part of our honeymoon 10 years ago.  She makes the cutest bentos for her two little girls.  I got the inspiration and method of making the Paper Wrapped Chicken from Lyn's blog. Please check it out, she recently updated it...

http://lyntrinix.blogspot.com/2011/05/paper-wrap-chicken-recipe.html

I did change the recipe a bit, like I always do;o)  This is traditionally a Chinese dish.  I'd never heard about it until I saw it on Lyn's blog.  I guess many Chinese restaurants serve it, but I'd never seen it on a menu. The chicken is wrapped up in parchment paper and then deep fried.  This method slightly carmelizes the chicken and keeps it super moist.  I made it with Teriyaki Sauce instead of the Chinese marinade and I used boneless thigh instead of wings like Lyn used.

Boneless Chicken Thigh
After marinating for over an hour...


http://myhomecookedmeals.blogspot.com/2011/04/dinner-tonight-teriyaki-chicken-bowl.html
This previous post lists the ingredients of my Teriyaki Sauce...

The parchment paper is a square piece.  I may have made mine a little too big.  First step is you make a triangle out of it...

Second step is you fold in both sides, so it looks like an envelope...

t

Last step is you fold the "flap" of the envelope down and tuck it underneath the folded 2 sides (does this make sense...lol), so it turns into a nice sealed bundle.  Lyn said to make sure it is tightly sealed, so the oil doesn't seep in while frying...mine leaked...oh well;o)

Frying in Med High Heat...
I turned it over and over while it fried.  The paper poofs up a little, so I had to hold the chicken down.  First batch I fried a little too long..about 10 mins and it got charred on the edges, but it still tasted good.  Second batch was better at 6 mins.  I think you are supposed to go by the color of the paper, but it's more about you learn as you make it;o)

Unwrapped...

This is the one that I fried for about 10 mins, see how charred the paper got and you can see how the oil seeped in. Next time I will make smaller packets and try to make it tighter.  I also will fry for only about 6 mins.  I'm sure if you use bone-in chicken, it will take longer.

Chinese Paper Wrapped Chicken made Japanese Style w/Teriyaki Sauce

I served this with blanched Broccolini, Rice w/Furikake (Seafood & Bonito Flavoring) and homemade Kimchi...I can eat Kimchi with just about everything!  The chicken came out super moist and flavorful, but I need to make this a couple more times to perfect it ;o)