(Serves 4 people, Makes 16)
9 oz boneless chicken thighs, ⅓ inch pieces
¾ tblsp minced garlic
¾ tblsp finely chopped ginger
1 tsp Chinese cooking wine (shaoxing)
¾ tblsp soy sauce
¾ tblsp sweet soy sauce
¾ tblsp Oyster sauce
¾ tblsp sesame oil
1 tsp sugar
½ tblsp tsp crushed peppercorns
¾ tblsp Cornstarch
(16) 4" Aluminum Foil Squares
2 to 3 cups vegetable oil, for deep frying
Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.
If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.
Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.
