Description
These Peanut Chicken Wonton Cups are a delightful appetizer featuring crispy baked wonton wrappers filled with a flavorful mixture of rotisserie chicken tossed in a creamy peanut sauce, topped with a fresh and zesty cabbage slaw. Perfect for parties or a light meal, they combine crunchy textures and bold Asian-inspired flavors in bite-sized portions.
Ingredients
Scale
Wonton Cups
- Cooking spray
- 24 wonton wrappers
Peanut Sauce & Chicken
- 1/2 cup all-natural crunchy peanut butter
- 1/2 cup water
- 1/4 cup hoisin sauce
- 1 Tbsp chili crisp
- 4 Tbsp fresh lime juice, divided
- 12 oz chopped rotisserie chicken meat
Slaw
- 1 medium carrot, peeled and grated
- 1 red Fresno chile, seeded and chopped
- 3 cups shredded green or purple cabbage
- 1/2 cup thinly sliced red onion
- 1/4 cup fresh cilantro leaves, coarsely chopped, plus more for serving
- 1/2 tsp kosher salt
Instructions
- Prepare the Wonton Cups: Preheat your oven to 350°F (175°C). Spray two standard 12-cup muffin tins with cooking spray. Press one wonton wrapper into each muffin cup, ensuring the bottom is pressed flat. Lightly spray the tops of the wrappers with cooking spray to help them crisp up during baking.
- Bake the Wonton Shells: Place the muffin tins in the oven and bake the wonton shells for 12 to 15 minutes or until they are golden brown and crisp. Once baked, remove from the oven and let the cups cool for about 5 minutes to firm up.
- Make the Peanut Sauce and Coat Chicken: While the wonton cups bake, combine the peanut butter, water, hoisin sauce, chili crisp, and 2 tablespoons of fresh lime juice in a small bowl. Whisk until smooth and creamy. Transfer about 3/4 cup of this peanut sauce to a large bowl and add the chopped rotisserie chicken. Toss well to evenly coat the chicken in the sauce.
- Prepare the Slaw: In a separate large bowl, combine the grated carrot, chopped red Fresno chile, shredded cabbage, sliced red onion, and 1/4 cup of chopped cilantro. Sprinkle with kosher salt and add the remaining 2 tablespoons of lime juice. Toss everything together thoroughly to blend the flavors.
- Assemble and Serve: Carefully transfer the cooled wonton cups onto a serving platter. Spoon the peanut-coated chicken mixture into each cup, then top with a generous amount of the prepared slaw. Garnish with extra cilantro and drizzle with any remaining peanut sauce. Serve immediately for best texture.
Notes
- Use all-natural crunchy peanut butter for added texture and flavor.
- You can substitute rotisserie chicken with cooked shredded chicken breasts if preferred.
- Adjust the chili crisp quantity to control the spice level.
- Wonton cups can be baked in advance and stored in an airtight container for up to 1 day to maintain crispiness.
- For a vegetarian version, replace chicken with marinated tofu cubes.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
