Paper Wrapped Chicken – Rasa Malaysia

This easy paper wrapped chicken recipe uses parchment paper to trap steam around tender chicken thighs. Air-fried until juicy, it comes together cleanly without any messy deep-frying.

Chinese Paper Wrapped Chicken Recipe

When I first arrived in the US for my master’s degree, I lived in South Dakota right next door to a small Chinese restaurant run by a Taiwanese couple. I went there constantly, and their paper wrapped chicken was the dish I ordered over and over again. I loved it so much that I asked the owner how they made it. He shared a simple recipe where they marinated the chicken and wrapped it in aluminum foil before deep-frying. Years later, missing those flavors set me off researching the dish, learning how traditionally it was made with paper instead of foil, and why the couple used foil instead to save prep time and prevent the wrappers from tearing in the deep fryer.

If you are searching for a Chinese paper wrapped chicken recipe (Chee Pow Kai) that gives you super juicy meat without deep-frying, the secret comes down to a simple diamond fold. Wrapping your marinated chicken in parchment paper seals in every drop of steam so it cooks in its own juices. I created this air fryer version so you can make this restaurant favorite at home without dealing with a massive pot of hot oil. The Shaoxing wine and soy sauce soak deep into the chicken thighs as they heat up inside the paper.

Sidenote: If you are wondering which wrapper material works best or how to fold the packets tightly so they do not open while cooking, check out my step-by-step guide on Wrapping Chicken In Parchment Paper for a full breakdown.

Alternative Cooking Methods

While air frying is my top pick for easy cleanup, you can easily cook these wrapped parcels using traditional deep frying or oven baking depending on your kitchen setup.

The photo above shows the deep-fried version. The paper turns a rich golden-brown and slightly translucent from the oil, but the chicken inside stays exceptionally tender and juicy.

• Deep Frying: Heat a deep pot of neutral oil to 180°C (350°F). Lower the parcels in carefully and fry for 4 to 5 minutes, turning occasionally. I personally do not prefer this method because hot oil splatters everywhere, so keep a splatter screen handy if you choose this route. Make sure your paper creases are extra tight to prevent oil from seeping inside.

Pro Tip: If you do not have a kitchen thermometer, dip the tip of a dry wooden chopstick straight into the oil. When steady, active bubbles immediately form around the tip, your oil is hot enough for frying.

• Oven Baking: If you do not have an air fryer, your regular oven works fine. Preheat to 200°C (400°F) and arrange the parcels in a single layer on a wire rack inside a baking sheet. Bake for 15 to 18 minutes until cooked through. It takes a little longer than air frying, but it gets the job done without needing special equipment.

Ingredients You’ll Need

• Chicken
• Ginger
• Soy sauce
• Oyster sauce
• Dark soy sauce
• Shaoxing wine
• Sesame oil

See the recipe card below for all the ingredient details and exact measurements.

Pro Tip #1: Why I Prefer Chicken Thighs
I use boneless, skinless chicken thighs because their higher fat content keeps the meat juicy as it steams in the paper. If you use chicken breasts instead, watch your cook time closely so they do not dry out.

Pro Tip #2: Adding Shiitake Mushrooms And Lap Cheong
Both shiitake mushrooms and Chinese sausage (lap cheong) are optional, but I always include them. The shiitakes soak up all the savory juices inside the wrapper like a sponge, while the lap cheong renders sweet, rich oil straight into the chicken as it steams.

Pro Tip #3: The Oyster Sauce Base
Oyster sauce creates a thick, savory glaze that clings to the chicken. I use Lee Kum Kee Premium Brand Oyster Sauce (red label with the mother and child in the boat) because it uses real oyster extracts instead of cheap fillers for a cleaner taste.

Pro Tip #4: Why You Need Both Light And Dark Soy Sauce
Use both because they handle different jobs. Light soy sauce provides the salty flavor. Dark soy sauce is thicker and less salty, adding a rich golden-amber restaurant color as the chicken steams. I stick to Lee Kum Kee or Pearl River Bridge for both.

Pro Tip #5: Don’t Skip The Shaoxing Wine
Shaoxing wine gives the marinade that distinct Chinese restaurant aroma. If you do not have it on hand, dry sherry or standard Chinese rice wine works fine as a quick swap.

Pro Tip #6: Why White Pepper Beats Black Pepper
Stick to white pepper for this. It gives you a clean, sharp heat that blends right into the marinade without overpowering it. Black pepper has a heavy, woody taste that stands out too much and clashes with the other flavors.

Pro Tip #7: A Touch Of Five-Spice Powder
I highly recommend getting a bottle or jar of this. You only need a small pinch to add a subtle warmth that elevates the whole dish. If you don’t have it on hand, you can skip it, but you will miss out on that extra layer of flavor.

Frequently Asked Questions

What To Serve With This Recipe

For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.

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