🤠's easy Paper Wrapped Chicken

Paper wrapped chicken or Chee Pow Kai was one of Mum's favourite dishes to cook for weekend dinner at home. It uses the same marinade as my recipe for Chicken with Mushrooms and Lily except the chicken is wrapped in grease proof paper and deep-fried. The resultant Maillard reaction when the chicken comes into contact with hot oil results in fried chicken that smells delicious.

Marinade : see recipe for Chicken with Mushrooms & Lily Bulb. Tip: For extra flavor, add 2T brandy

Step 1. Heat oil in wok or deep fryer until very hot. Caution: Be very careful not to spatter oil when deep frying. I wear protective goggles and have paper on the kitchen floor just in case hot oil splatters.

Step 2 Cut a square of grease proof paper or baking paper large enough to fold the chicken. Place chicken in centre. Fold paper securely. My Mum used a stapler but I don't recommend it.

Step 3. Fry for 4-5 minutes, depending on how big the chicken is. Be careful turning the chicken after 2 minutes. Reduce heat to prevent burnt chicken

Step 4. Remove to drain on a roasting pan lined with wet towels to make cleaning up easier. Cut paper parcels just before serving. Pour any liquid gravy in the paper bag over the chicken.