Silver Paper Chicken

Years ago I made a similar recipe for these, but this recipe is much closer to the real thing. Tasted almost exactly like what Jin Lan serves on their pupu platter. I followed the recipe exactly except that I processed the chicken in a food processor first to get it in larger chunks, as that is how the restaurant back home serves it. 

I baked it but you can do it on the grill and I also read that many chinese restaurants fry them in a wok. 

This came out great. I used mirin because that's what I had, next time I'll try a different kind of wine. I will maybe cut back on the sugar just a little, and I might add some msg. I marinated over night. Definitely going to make this again. 

Chinese “Silver Paper” Chicken

Recipe Notes

• Active Prep: 15 minutes
• Grill Time: 8 to 10 minutes
• Total Time: 25 minutes plus 4 to 6 hours for marinating the chicken
• Yield: Serves 4 as an appetizer or light meal
• Method: Direct grilling in Reynolds Wrap® Non-Stick Aluminum Foil
• Equipment: Eight 10-inch pieces Reynolds Wrap® Non-Stick Aluminum Foil; tongs; rimmed sheet pan

Ingredients

• 8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)
• ½ cup soy sauce
• ¼ cup sugar
• 2 teaspoons peeled, minced fresh ginger
• 2 cloves garlic, peeled and minced
• 2 tablespoons Chinese rice wine, sake, or sherry
• 1 tablespoon Asian-style sesame oil
• 1 tablespoon rice vinegar or fresh lemon juice
• ½ teaspoon Chinese five-spice powder (optional)