Lightly season the chicken with the pinch of salt and white pepper.
In a mixing bowl, combine the light soy sauce, honey (or sugar), minced garlic, ginger strips, chopped red chilies, star anise (if using), and sesame oil to make the marinade.
Add the seasoned chicken to the marinade, toss to coat, and marinate for 15–30 minutes.
Preheat the oven to 400°F (207°C).
Cut four 12 x 12 inch (30 x 30 cm) squares of aluminum foil. Divide the marinated chicken into four equal portions and place each portion in the center of a foil square.
Seal each foil square tightly to form a parcel, ensuring the edges are sealed so juices do not leak.
Place the parcels on a baking sheet and bake for 15–17 minutes, or until the chicken is cooked through (no longer pink and juices run clear).
Remove the parcels from the oven and let rest for 5 minutes before carefully opening.
Garnish the chicken with chopped cilantro or scallions and serve with steamed rice if desired.
