Step 1

Place chicken in a bowl. Add salt, ground pepper, and garlic. Grate ginger over chicken.

Step 2

Add Shao Hsing cooking wine, soy sauce, hoisin sauce, and sesame oil. Mix well and allow chicken to marinade for 30 minutes.

Step 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.

Step 4

Sprinkle five spice powder over taro. Mix well.

Step 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.

Step 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.

Step 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.

Step 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.

Step 9

When cooking is complete, remove Chi Pao Kai (Paper Wrapped Chicken) to a dish and serve immediately.