paper wrapped chicken recipe
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The Best paper wrapped chicken recipe
I love this paper-wrapped chicken recipe because it’s one of those dishes that just works every single time. It’s simple enough for a weeknight dinner but special enough to serve when company comes over, and my kids always ask for seconds. The chicken stays so tender and juicy, wrapped up tight in parchment paper with all those bright, fresh flavors inside. Plus, it’s one of those meals where you can prep everything ahead of time and just pop it in the oven when you’re ready—no last-minute fuss.
What I really appreciate about this recipe is how balanced it is. You get lean protein from the chicken, a good dose of vegetables, and just enough sauce to tie it all together without going overboard on calories. My family loves the mix of ginger, garlic, and soy sauce, and I love that I can sneak in some extra veggies without anyone complaining. It’s also a great way to use up whatever’s in the fridge, which makes it perfect for those nights when you don’t feel like running to the store.
Another thing I love is how little cleanup there is. Since everything cooks inside the paper, there’s no pan to scrub afterward, and the individual packets make it easy to serve. It’s one of those recipes that feels a little fancy but is actually super practical, and that’s exactly the kind of cooking I like. Whether it’s a busy Tuesday or a laid-back weekend, this dish always hits the spot.
Paper Wrapped Chicken (Zhi Bao Ji)
4.6 from 1545 votes
A classic Chinese dish featuring tender chicken marinated in aromatic spices, wrapped in parchment paper, and steamed to perfection. The paper wrapping locks in flavors and keeps the chicken juicy.
Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal
🥘Ingredients
For the Chicken Marinade
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 1 tsp sugar
- ½ tsp white pepper
For the Aromatics and Wrapping
- 2 tbsp vegetable oil
- 1 small red bell pepper, thinly sliced
- 4-5 shiitake mushrooms, thinly sliced
- 2 green onions, cut into 1-inch pieces
- 12-15 sheets parchment paper (6×6 inches each)
- Kitchen twine (optional, for securing)
For the Dipping Sauce (Optional)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil
- 1 tsp honey
- 1 clove garlic, minced
👨🍳Directions
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1 In a mixing bowl, combine chicken pieces with soy sauce, Shaoxing wine, cornstarch, sesame oil, ginger, garlic, sugar, and white pepper. Mix well and let marinate for 15 minutes.
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2 Cut parchment paper into 6×6-inch squares (or use pre-cut sheets). If using kitchen twine, cut into 6-inch lengths.
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3 Heat vegetable oil in a wok or skillet over medium-high heat. Add bell pepper, mushrooms, and green onions, stir-frying for 1-2 minutes until slightly softened. Remove from heat and set aside.
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4 Place a piece of parchment paper on a flat surface. Add 2-3 pieces of marinated chicken to the center, along with a small portion of the stir-fried vegetables.
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5 Fold the parchment paper into a small packet by bringing the edges together and twisting to seal tightly. Secure with kitchen twine if needed. Repeat for all chicken pieces.
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6 Fill a large pot with 1-2 inches of water and bring to a boil. Place the wrapped chicken packets in a steamer basket, ensuring they don’t touch the water. Cover and steam for 20-25 minutes.
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7 While the chicken steams, prepare the dipping sauce by mixing soy sauce, rice vinegar, chili oil, honey, and garlic in a small bowl.
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8 Carefully remove the packets from the steamer (they will be hot). Serve immediately by placing the packets on plates and letting guests unwrap them at the table. Drizzle with dipping sauce if desired.
🔧Equipment
- Mixing bowl
- Steamer basket or bamboo steamer
- Large pot with lid
- Parchment paper
- Kitchen scissors
- Tongs
📊Nutrition Facts (per serving)
🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 125mg🧂Sodium: 850mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 32g
📝Notes
Tips: For extra flavor, add a splash of oyster sauce to the marinade. If parchment paper is unavailable, aluminum foil can be used as a substitute. Ensure packets are tightly sealed to prevent steam from escaping.
Watch Video Of How Paper Wrapped Chicken (Zhi Bao Ji) Works
This paper-wrapped chicken recipe is one of those simple, reliable dishes that just works every time. It’s easy to make, packed with flavor, and always a hit with both kids and adults, making it perfect for family dinners or larger gatherings. Whether it’s a weeknight meal or a special occasion, you can count on this dish to deliver without any fuss.
