Foil Wrapped Quail Breast

This recipe is borrowed from a traditional Asian chicken recipe. I’ve left out a few ingredients to make it simpler. Feel free to experiment with your own version by adding ingredients like oyster sauce, pepper flakes, etc. This recipe is also great with marinated dove breasts and any other game bird breast meat.

Foil Wrapped Quail Breast

Servings: 20 pieces


  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh ginger
  • 3 green onions minced
  • 20 boneless quail breast halves skin removed
  • pinch 5-Spice powder
  • 1 – 2 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 1/2 teaspoon Asian chili sauce optional
  • 20 5 X 5 inch foil squares
  • oil for frying


  • Heat olive oil in a wok or skillet over medium-high heat. Add garlic, ginger and onions – stir-fry 1 minute. Add quail breast pieces and stir-fry for 1 minute more. Add 5-Spice, soy sauce, hoisin and chili sauce (if desired). Allow mixture to cool. Lay foil squares on counter or surface. Place 1 quail breast half on the center of each foil square. Drizzle sauce equally over quail. Add additional hoisin, if desired. Fold foil over into a triangle and fold edges over to seal triangles. Heat oil to 360 degrees. Place foil triangles, a few at a time, in hot oil until they float to the top, about 2 minutes. Drain on paper towels and serve immediately.

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