| 1 | Preparation: partially freeze chicken breast and slice it paper thin, across the grain, into narrow strips. |
| 2 | Marinate chicken in the rest of the ingredients for several hours or overnight. |
| 3 | Cut cooking parchment into 4 inch squares. |
| 4 | Wrapping: position parchment with corners at top, bottom, left and right. |
| 5 | Drop about 1 tbsp. of filling on lower corner of parchment. |
| 6 | Tuck lower corner under filling and fold parchment about ?way up. |
| 7 | Fold left and right corners toward center, flatten filling and fold parchment paper once toward top corner. |
| 8 | Tuck in top corner. |
| 9 | Cooking: heat oil in wok. |
| 10 | Drop wrapped chicken in oil and fry for 1 ?to 2 minutes at the most. |
| 11 | Drain on paper towel and serve hot. |
| 12 | Do-ahead notes: deep fry, cool and freeze. |
| 13 | To reheat, preheat oven at 350 degrees. |
| 14 | Heat frozen packets for 7-8 minutes. |
| 15 | Comments: foil may be substituted if parchment paper is unavailable. |
| 16 | You may also use cellophane paper, and that"s quite pretty as the filling shows through clearly. |
| 17 | The advantage of using the parchment paper is that the chicken pieces will not stick to the wrapper. |
| 18 | If you prefer to serve fresh, wrap the filling several hours ahead and deep-fry at the last minute. |
