Peanut Chicken Wonton Cups

Appetizer

Peanut Chicken Wonton Cups

Crisp baked wonton shells hold chili-peanut chicken and a lime-dressed cabbage, carrot and Fresno chile slaw.

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Yield
24 cups
Cuisine
Asian-inspired

Serving ideas

Assemble the cups just before serving.

Ingredients

See the ingredient checklist
  • cooking spray
  • 24 wonton wrappers
  • 1/2 cup natural crunchy peanut butter
  • 1/4 cup hoisin sauce
  • 1 tbsp chili crisp
  • 4 tbsp lime juice, divided
  • 1/2 cup water
  • 12 oz shredded rotisserie chicken meat
  • 1 medium carrot, peeled and grated
  • 1 Fresno chile, seeded and finely chopped
  • 3 cups shredded green or purple cabbage
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro, plus more for serving
  • 1/2 tsp kosher salt

Before you cook

Cool the baked cups before adding the filling.

How to make Peanut Chicken Wonton Cups

  1. Heat the oven to 350°F. Spray two standard muffin tins and press a wrapper into each cup. Spray the wrappers and bake 12 to 15 minutes until crisp and golden. Cool on a rack for 5 minutes.

  2. Mix peanut butter, hoisin, chili crisp, 2 tablespoons lime juice and water until smooth. Toss the chicken with 3/4 cup of the sauce.

  3. Toss carrot, Fresno chile, cabbage, red onion and cilantro with the salt and remaining lime juice.

  4. Fill each shell with chicken and slaw, then top with more cilantro and the remaining peanut sauce.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Peanut Chicken Wonton Cups

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Crisp baked wonton shells hold chili-peanut chicken and a lime-dressed cabbage, carrot and Fresno chile slaw.
Print Recipe
Total Time 35 minutes
Servings: 24 cups
Course: Appetizer
Cuisine: Asian-inspired
Ingredients Instructions Notes

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Ingredients
  

  •  
    cooking spray
  •  
    24 wonton wrappers
  •  
    ½ cup natural crunchy peanut butter
  •  
    ¼ cup hoisin sauce
  •  
    1 tbsp chili crisp
  •  
    4 tbsp lime juice, divided
  • ½ cup water
  •  
    12 oz shredded rotisserie chicken meat
  •  
    1 medium carrot, peeled and grated
  •  
    1 Fresno chile, seeded and finely chopped
  •  
    3 cups shredded green or purple cabbage
  •  
    ½ cup thinly sliced red onion
  •  
    ¼ cup chopped fresh cilantro plus more for serving
  • ½ tsp kosher salt

Instructions
 

  1. Heat the oven to 350°F. Spray two standard muffin tins and press a wrapper into each cup. Spray the wrappers and bake 12 to 15 minutes until crisp and golden. Cool on a rack for 5 minutes.
  2. Mix peanut butter, hoisin, chili crisp, 2 tablespoons lime juice and water until smooth. Toss the chicken with 3/4 cup of the sauce.
  3. Toss carrot, Fresno chile, cabbage, red onion and cilantro with the salt and remaining lime juice.
  4. Fill each shell with chicken and slaw, then top with more cilantro and the remaining peanut sauce.

Notes

Cool the baked cups before adding the filling.
Adapted from Brooke Caison, Delish.

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