Ilene's Parchment Paper Chicken

Ilene is on the Finance Team at StickerGiant


Ilene chose her recipe because it is very yummy. This is something you can prepare ahead of time, and is always a crowd pleaser. Since the recipe came from one of her old, and much used Chinese Dim Sum cookbooks, she thought choosing a game originating from China would be good to pair with her delicious recipe. She has had the Mahjong game featured in her photo for many years. It’s also been in storage for almost as long.



Parchment Paper Chicken (Gee Bow Gai)

(Recipe passed around from a Dim Sum cookbook)

Cooking-Pot-Icon-for-StickerGiant-Cookbook  Ingredients

1 whole chicken breast

1 teaspoon soy sauce

½ teaspoon sherry

1 tablespoon minced green onion 

1 teaspoon minced fresh ginger root

½ teaspoon sesame oil

5 dashes hot sauce

½ teaspoon salt

1 tablespoon sugar

1 teaspoon cornstarch

1 teaspoon garlic juice

1 tablespoon minced cilantro

4 cups frying oil

Cooking parchment, cut into 4” squares

Whisk-Icon-for-StickerGiant-Cookbook Directions


Partially freeze chicken breast and slice it paper thin, across the grain into narrow strips.

Mix remaining ingredients into a marinade, and marinate chicken in the for several hours or overnight.



Position parchment with corners at the top, bottom, left and right.

Drop 1 tablespoon of filling on lower corner of parchment.

Tuck lower corner under filling and fold parchment about ⅓ of the way up.

Fold the left and right corners toward center, flatten filling and fold parchment paper once toward the top corner. Tuck in top corner.



Heat oil in wok.

Drop wrapped chicken in oil and fry for 1 ½ to 2 minutes at the most.

Drain on paper towels and serve hot.


Prepare Ahead Notes:  

Deep fry, cool and freeze.

To reheat, preheat oven at 350º F. Heat frozen packets for 7-8 minutes.



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