Description
Baked wonton cups filled with juicy peanut-sauce chicken and crunchy slaw. Crispy, spicy, creamy, and party-perfect.
Ingredients
12 wonton wrappers
1 1/2 cups cooked chicken (shredded or chopped)
1/4 cup peanut butter
2 tbsp soy sauce
1 tbsp sriracha (or to taste)
1 tbsp honey
1 tbsp lime juice
1 garlic clove, grated
1 tsp grated ginger
2–3 tbsp warm water
1 cup shredded cabbage (purple + green)
1/4 cup shredded carrots
2 green onions, sliced
1 tbsp rice vinegar
1 tsp sesame oil
Crushed peanuts + cilantro (for topping)
Instructions
1. Preheat oven to 375°F. Press wonton wrappers into muffin tin and spray with oil. Bake 8–10 mins until golden and crisp.
2. Make peanut sauce: whisk peanut butter, soy sauce, sriracha, honey, lime juice, garlic, ginger, and warm water until smooth.
3. Toss chicken with half of the peanut sauce.
4. Mix cabbage, carrots, green onions with rice vinegar and sesame oil to make slaw.
5. Fill each wonton cup with peanut chicken.
6. Top with crunchy slaw.
7. Drizzle with remaining peanut sauce.
8. Garnish with crushed peanuts and cilantro. Serve immediately.
Notes
Make wonton cups ahead and store airtight.
Prep filling and slaw separately and assemble before serving.
Use tofu or edamame for a vegetarian version.
Control heat by adjusting sriracha or adding chili crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Fusion
- Method: Baking, Mixing
- Cuisine: Thai-Inspired, Fusion