Air Fried Chi Pao Kai (Paper Wrapped Chicken)
Air Fried Chi Pao Kai (Paper Wrapped Chicken) with Chinese sausage on the top to keep the chicken moist and taro to soak up the juices.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 boneless, skinless, chicken thighs ((cut into 4 large pieces))
- ½ tsp salt
- ¼ tsp ground pepper
- 2 cloves garlic ((minced))
- 1½ inch ginger ((45g))
- 1 tbsp Shao Hsing cooking wine
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp sesame oil
- 2 Chinese sausage
- 10 oz taro ((cut into 2” x 1” x ½” pieces) (283g))
- ¼ tsp five spice powder
- 4 green onions ((cut into 2 inch strips))
- 8 parchment paper packets
Instructions
- 1
Place chicken in a bowl. Add salt, ground pepper, and garlic. Grate ginger over chicken.
- 2
Add Shao Hsing cooking wine, soy sauce, hoisin sauce, and sesame oil. Mix well and allow chicken to marinade for 30 minutes.
- 3
Soak Chinese sausages in a pan of hot water for about 10 minutes. Casings should puff up. Remove casings and slice sausages at a diagonal.
- 4
Sprinkle five spice powder over taro. Mix well.
- 5
Divide the pieces of taro into the base of each parchment paper packet. Place 2 pieces of marinated chicken thighs on top of the taro. Divide remaining marinate (if any) from the bowl onto the chicken in each packet.
- 6
Arrange 3 pieces of Chinese sausage and 2 pieces of green onions on top of the chicken. Close each packet and fold 1 inch downwards to loosely seal the packet.
- 7
Place air fryer basket in the unit and close the hood. Set air fryer to 375⁰F (190⁰C) for 20 minutes. Press start to begin preheating.
- 8
When unit beeps, open the hood and arrange chicken packets in a single layer in the air fryer basket. Close hood to let chicken cook.
- 9
When cooking is complete, remove Chi Pao Kai (Paper Wrapped Chicken) to a dish and serve immediately.