This dish is very similar to Pandan Wrapped Chicken, in my opinion. Instead of using pandan leave to wrap the chicken, which give it an extra fragrant, it uses grease/baking paper to enclose the meat.
Even though these are 'deep fried', they're not oily. Unless during the folding of the baking paper, you had some holes at the corners, otherwise you should be enjoying flavourful and tender chicken meat.
However if you are still skeptical about deep frying them, you can always try oven baking. It's a lot harder to estimate the done-ness with the meat wrapped up though. It will take a much longer time too.
- 3 Chicken Drumstick, debone and cut into 3 pieces
- 2 tablespoon Oyster Sauce
- 1/2 tablespoon Light Soy Sauce
- 1/2 tablespoon Sugar
- 1/2 tablespoon Sake or Cooking Wine
- 1 teaspoon Ginger Juice
- 1 teaspoon Garlic Powder
- 1/2 tablespoon Corn Flour
How to do it:
- Mix all ingredients together.
- Marinate for half an hour.
- Meanwhile prepare some grease paper or baking paper.
- Cut them into a square big enough to fold the chicken meat into an envelope shape.
- Put a piece of marinated chicken meat in the middle of a piece of baking paper place diagonally.
- Fold the bottom corner up covering the chicken meat, followed by the left and right corners making sure to overlap the bottom fold, ie, no holes in the bottom left and right corners after folding.
- Bring over the top corner of the paper and tug into the 'pocket' formed by the previous 3 folds. Make sure there are no holes in the top left and right corners after folding. Secure with staples or toothpicks if needed.
- Heat oil in a pot.
- Fry the paper wrapped chicken for about 3 minutes each side or till it is completely cooked.
- Drain the parcels from excess oil on a wire rack.
- Serve as it is or unfolded.
- Instead of 'deep frying' the parcels, you can also oven bake them.
- I baked a few at 220C for 15mins. You have to do you own estimation as the size/different of the meat is different.