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Recipe: Paper Wrapped Chicken

Serve this up at a dinner party and impress your guests. Definitely a "hands on" meal. Provide finger bowls of warm water and lemon slices and paper napkins for messy fingers. Alternative (healthy eating) cooking methods would be to steam the packets or barbecue (replace paper with foil). 


1 chicken breast and 8 chicken thighs
2 tbsp Wing Yip Light Soya Sauce
2 tsp cornflour
2 tbsp ginger juice (grate and squeeze juice from fresh root)
2 tbsp Wing Yip Oyster Sauce
2 tsp Wing Yip Sesame oil
3 tbsp Wing Yip Shaohsing Style Wine (or dry sherry)
16 pieces greaseproof paper (18cm square)
Peanut or vegetable oil for deep frying
16 slices ginger
16 pieces spring onion cut into 3cm lengths

Cooking Method

Serves 4

Take dark meat off the thigh bone and cut this and chicken breast into bite size pieces. Mix up marinade of all other ingredients and add chicken to marinate for at least 2 hours.

To make parcels, brush each square of paper with oil and place a slice of ginger in the center of the paper. Then place a mixture (about 1 Tablespoon) of light and dark meat on the sliced ginger. Press a piece of spring onion on top of the chicken.  This prevents the chicken from sticking to the paper. Fold one point of paper towards its opposite, thus making a triangle. Fold the left and right corner towards the centre to envelope the meat. The fold top over to form an envelope and tuck end into the folds of the packet. Press flat to stop cooking oil seeping into the folds of the packet.

Heat oil in a pan or wok and fry chicken parcels in batches for about 5 minutes, turning occasionally. Lift and drain, turning packets to drain out any excess oil.

Serve chicken, in wrappers on a large platter. Each guest unwraps their own chicken parcel during the meal.