Ingredients
12
12 servings
- •½ cup teriyaki sauce
- •2 cloves garlic, minced
- •1 (1 inch) piece fresh ginger, grated
- •¼ teaspoon crushed red pepper flakes
- •1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
- •30 4x4-inch squares aluminum foil, or as needed
- •oil for deep frying
Instructions
- Mix the teriyaki sauce, garlic, ginger, and red pepper flakes in a bowl; stir in the chicken pieces until thoroughly coated.
- Cover the bowl and refrigerate the chicken 3 to 4 hours to overnight.
- Remove a piece of chicken from the marinade and place into the center of an aluminum square.
- Fold the square diagonally over the chicken piece in a triangle shape; fold up the open edges of the triangle several times and press tightly together to seal the chicken into the foil. Repeat with remaining chicken pieces. Discard the used marinade.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Gently add the sealed foil packets to the hot oil and fry until the chicken is tender and cooked through, 2 to 4 minutes. Drain the packets on paper towels and allow to cool slightly.
- To serve, tear open the packets along the sealed edges.
Nutritional Facts
Per 12 servings
- Calories: 119
- Carbohydrate: 2g
- Fat: 8g
- Protein: 9g
- Sugar: 2g
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