Paper-Wrapped Chicken
The recipe Paper-Wrapped Chicken can be made in roughly 4 hours. This recipe serves 12. One portion of this dish contains roughly 9g of protein, 4g of fat, and a total of 80 calories. It works well as an inexpensive side dish. Head to the store and pick up ginger, garlic, oil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.
Instructions
Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
Remove a piece of chicken from the marinade and place into the center of an aluminum square.
Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes.
Drain the packets on paper towels and allow to cool slightly.
To serve, tear open the packets along the sealed edges.