What is Paper Wrapped Chicken? An In-Depth Look at This Classic Cantonese Dish

Paper wrapped chicken, also known as zhi bao ji (纸包鸡) in Cantonese, is a beloved dish that originated in southern China. It involves marinating chicken pieces, wrapping them in parchment paper parcels, and then deep frying them for a burst of flavor and aroma.

This cooking technique creates succulent, moist chicken infused with complex flavors from the marinade The parchment paper seals in the juices while allowing the chicken to steam and caramelize inside When you tear open one of these aromatic packages, you’ll be greeted by incredibly tender meat with a lightly crisped exterior.

Let’s take an in-depth look at the origins, ingredients, and cooking process behind this Cantonese gem.

A Tale of Culinary Innovation

Paper wrapped chicken was invented in Singapore in the 1950s by a restaurant called Union Farm. Back then, they would slaughter and butcher a whole fresh chicken, then wrap the pieces in parchment before frying. It was sold as an entire chicken.

The dish quickly became popular for its novelty and delicious taste. The wrapper sealed in moisture while the frying caramelized the marinade, creating complex flavors and tender meat.

Since then, it has spread from Singapore and become a classic Cantonese recipe made in Chinese households worldwide. The technique delicately steams and fries the chicken simultaneously for unparalleled texture.

The Essence of Cantonese Cuisine

Paper wrapped chicken encapsulates the very essence of Cantonese cooking. The cuisine is known for focusing on fresh quality ingredients and teasing out their best natural flavors through cooking techniques.

While the ingredients are simple, Cantonese chefs use meticulous preparation methods to create complex layers of aroma, texture, and taste. This dish is a prime example of that refined approach.

The Chinese pay careful attention to the texture and appearance of ingredients. Paper wrapped chicken delivers on both fronts with its crispy fried exterior wrapped around impossibly moist, succulent meat.

All About the Wrapper

The parchment paper wrapper is absolutely essential to this recipe. It serves several important purposes:

• Seals in moisture so the chicken stays tender and juicy
• Allows the chicken to gently steam and caramelize in its own juices
• Prevents excessive oil absorption while frying
• Contains the aromatic marinade flavors within the parcel

The paper insulates the chicken and transforms it during frying. Using the right paper is crucial, as wax paper will melt and aluminum foil prevents proper steaming. Parchment paper is the perfect heat-safe, non-stick wrapper.

It’s All About the Marinade

While the wrapping technique is clever, a flavorful marinade really makes this dish sing. The chicken soaks up these flavors overnight before frying.

Here are some typical marinade ingredients:

• Soy sauce – Provides a rich, umami base

• Rice wine – Adds complexity and depth

• Ginger and garlic – Deliver aromatic warmth

• Sugar – Balances out the savory notes

• Sesame oil – Offers nutty fragrance

• White pepper – Contributes subtle heat

Some cooks may throw in extras like oyster sauce, hoisin, or cognac. But the basics alone create a wonderful marinade.

Step-By-Step Cooking Process

Making paper wrapped chicken at home is easy once you learn the proper technique:

1. Marinate – Mix chicken pieces with the marinade and refrigerate overnight, so the flavors really penetrate the meat.

2. Wrap – Cut parchment squares for each chicken piece. Place chicken, ginger, and scallions in the center and fold into a neat package.

3. Fry – Heat oil to 350°F and fry 3-4 packets at a time for 5-7 minutes until golden brown.

4. Serve – Transfer fried parcels to a plate and serve immediately. Diners open the packages at the table to release the wonderful aroma.

It does take some practice to master the wrapping process, but you’ll get the hang of it after a try or two. The real skill lies in properly frying without overcrowding the pot and monitoring oil temperature.

Cooking Tips and Variations

Here are some top tips to take your paper wrapped chicken to the next level:

• Use bone-in chicken thighs for the best flavor and moisture

• Allow chicken to come to room temperature before frying for even cooking

• Use a thermometer to maintain oil between 325-350°F

• Work in small batches to keep oil temperature consistent

• Insert a meat thermometer to check 165°F internal temperature

Popular variations include:

• Adding mushrooms, water chestnuts, or lap cheong sausage to the filling

• Mixing in sticky rice or glass noodles for extra texture

• Using fish or pork instead of chicken

• Baking instead of frying for a healthier version

Why People Love It

What makes paper wrapped chicken so addictive? Here are a few reasons it has gained a cult following:

• Theatrical tableside experience – Diners participate in unwrapping the aromatic parcels

• Perfectly textured meat – Crispy outside yet incredibly moist inside

• Intense flavor – Marinade fully penetrates the chicken

• Touch of nostalgia – Brings back comforting childhood food memories

• Culinary innovation – Ingenious steaming and frying technique in one

This Cantonese treasure brings people together over food and fascinating cooking methods. It both honors tradition and demonstrates creative advances in Chinese cuisine. That winning combination will keep paper wrapped chicken popular for generations to come.