Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar -peeled, minced
5 tb Soy sauce 2 ts Garlic, minced
1/4 c Chinese bean sauce 1 1/2 ts Salt
1/4 c Green onions, minced 1/2 ts Five-spice powder
1/4 c Cilantro, chopped 12 Chicken thighs
3 tb Hoisin sauce -each split crosswise
2 tb Dry sherry -into 2 pieces
2 tb Oriental sesame oil 24 9-inch foil squares
4 ts Ginger Vegetable oil for frying

Combine first 12 ingredients in large bowl and stir to blend. Add
chicken and turn to coat. Cover and refrigerate overnight, stirring
occasionally.

Place 1 foil square on work surface with 1 corner pointing toward
edge. Place 1 chicken piece in center of foil. Drizzle with 1 tsp
marinade. Fold bottom corner over chicken. Fold sides in. Lift
section of foil containing chicken and fold upward, leaving top
corner of foil exposed. Fold top corner into flap. Repeat with
remaining chicken and foil. Discard remaining marinade.

Pour oil into heavy large Dutch oven to depth of 6 inches. Heat to
350F. Working in batches, carefully add chicken packages (oil will
bubble vigorously) and fry until chicken is cooked through, about 8
minutes per batch. Using tongs, transfer packages to paper towels and
drain.

Arrange packages on platter. Serve warm.

Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95

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