Paper-Wrapped Chicken

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

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.