Tiki-Tiki Chicken in Parchment

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Hot, gin-soaked, hoisin-glazed chicken and scallions…This appetizing appetizer recipe was a signature at The Islander restaurant in Los Angeles in the ’50s. To make it, you deep-fry little packets of gin-spiked marinated chicken with onions. Yum! We like the result served in lettuce cups.

Makes 4 to 6 servings


  • 1 lb white chicken meat
  • 2 Tbsp each hoisin sauce, gin, and ketchup
  • 1 tbsp peanut oil
  • 1 tsp salt
  • 2 bunches scallions, cut into 1-inch lenghts.


  1. Cut chicken into 1-inch cubes, 1/4 inch thick.
  2. Put the pieces in a bowl and cover with a mixture of the hoisin sauce, gin, ketchup, oil and salt. Let the chicken marinate for 2 to 3 hours.
  3.  Wrap two pieces of chicken and 2 pieces of scallion in small squares of parchment or aluminum foil. (I just snipped the scallions into the packets as I went.) Fold packets over to make a tight seal. Fry the packets in deep hot fat for 3 minutes each. Open carefully and serve packet contents in lettuce cups, or, over a nest of noodles.

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