• Home
  • >
  • Recipes
  • >
  • Paper-Wrapped Crispy Salt and Pepper Chicken

Paper-Wrapped Crispy Salt and Pepper Chicken

Rated: 5 stars out of 5Rate it!Read 3 reviews

TOTAL TIME:8 hr 30 min
Prep:15 min
Inactive Prep:8 hr 0 min
Cook:15 min
YIELD:4 to 6 servings
LEVEL:Easy

Ingredients

  • 2 to 3 heaping tablespoons cornstarch, for dusting
  • 1/2 cup vegetable oil, for frying
  • 1 heaping tablespoon ground black pepper
  • 4 to 6 sprigs fresh cilantro, chopped
  • Mixed Salad, for serving, recipe follows
  • Special equipment: newspaper and parchment paper, cut into 8 to 10-inch squares

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

MIXED SALAD:
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil

Directions

Place the chicken thighs in a large bowl. Cover the chicken with the light soy sauce, Chinese five-spice powder, salt and garlic, and stir to coat. Toss the chicken with the toasted sesame oil. Let marinate for as much time as you have; for best results, leave the chicken in the refrigerator overnight.

When ready to fry, toss the chicken pieces in the cornstarch.

Heat a large wok or pan over high heat and add the vegetable oil. Working in batches so as not to crowd the pan, add the chicken and fry lightly until the thighs are golden brown on all sides and cooked through, 6 to 8 minutes. Drain the chicken on paper towels and season them with salt, pepper and cilantro as they come out of the oil.

Wrap each piece of newspaper and parchment into a cone shape and secure with a piece of tape. Fill each cone with several pieces of chicken and garnish with more chopped cilantro. Serve alongside a platter of Mixed Salad if desired.
In a small bowl, whisk together the extra-virgin olive oil, light soy sauce, rice vinegar, and toasted sesame oil; set aside.

Toss the lettuce, carrots, chiles and scallions with the dressing when ready to serve.

Similar Recipes

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Newest Ratings and Reviews

Read all 3 reviews

  • on January 23, 2012

    Flag

    I'm Chinese-American & have always wondered what made the crispy chicken I would get as a snack at the bubble tea places so tasty & Ching-He has uncovered it for me! I LOVE this recipe- the chicken was so tasty after only 3 hours of marinade. The cornstarch gave it a delicious crispy coating. The pieces were not greasy & SOOOO moist. My only qualm with this is the cut of the chicken with the bone in bc of the splinters. Next time, I may use chicken breasts instead. If it really makes a big negative difference in taste/moistness, then I'll return to the thigh bone-in cut but maybe still remove the bone.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2011

    Flag

    So yummy. This turned out great for me, and it was really easy. My chicken thighs were large and the recipe said to cut them in half. I cut them in fourths to make them for finger-food sized. I also found that the smaller sized pieces cooked much faster, only about 4 1/2 minutes in my frier. Can't wait to make them again. My kitchen did continue to smell like five spice for the rest of the day, but I love that smell.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2011

    Flag

    Easy dinner for a weekday!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN

what's hot

What Would Brian Boitano Make?
What Would Brian Boitano Make? Host: Brian Boitano

Get Cooking Channel on your TV.

Learn How