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Paper-Wrapped Crispy Salt and Pepper Chicken

Photo: Paper-Wrapped Crispy Salt and Pepper Chicken

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

ingredients

  • 6 skinless chicken thighs, each piece chopped in half across the bone
  • 2 tablespoons light soy sauce
  • 1 heaping tablespoon Chinese five-spice powder
  • 2 teaspoons sea salt, plus more for seasoning
  • 3 cloves garlic, smashed
  • 2 teaspoons toasted sesame oil
  • 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
      MIXED SALAD:
      recipe tools

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      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.

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      5

      Newest Ratings and Reviews

      Read all 5 reviews

      • on January 30, 2013

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        This was easy and affordable to pull together and the flavor was amazing! I agree with one reviewer who mentioned that it's not always super easy to cut the thigh pieces in half with the bone. Ching uses a chinese cleaver which would definitely do the trick. I got it done with a large chefs knife and a little extra pressure but it was totally do-able!

        Worth it to get this flavor and texture. The chicken was juicy and crispy, not greasy at all. I would highly recommend this one. Street or pub food enough as a game-day appetizer. Definitely weeknight, family and budget friendly as well!!

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      • on May 25, 2012

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        Very good and pretty easy. Would not rate it outstanding, but I'll probably make it again. Made with fried rice. I'd rate it a 4.

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      • on January 23, 2012

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        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.

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