I absolutely love this Peanut Chicken Wonton Cups Recipe because it brings together all those incredible flavors I crave when I want a bite-sized punch of savory, tangy, and a little spicy. The crunchy wonton cups make for the perfect handheld vessel filled with a creamy peanut chicken mixture, topped with fresh, crisp slaw that just brightens every mouthful. If you’re looking for a fun appetizer, game day snack, or a flavorful party treat, this recipe fits the bill beautifully.
When I first tried this Peanut Chicken Wonton Cups Recipe, I was amazed by how easy it was to assemble yet how impressive it looked and tasted. These little cups aren’t just tasty—they’re also great because you can prepare many components ahead of time and whip them up quickly before your guests arrive. Trust me, whether it’s for a casual get-together or a weekend family dinner, these peanut chicken bites will have everyone asking for the recipe.
Why You’ll Love This Recipe
- Handheld and Easy to Eat: Each wonton cup is perfectly sized for snacking without mess or fuss.
- Flavor-Packed Peanut Sauce: The sauce is creamy, tangy, and has just the right kick from chili crisp.
- Versatile and Crowd-Pleasing: Works great for parties, potlucks, or simply a fun way to jazz up weeknight dinner.
- Quick and Simple Prep: Despite looking fancy, it comes together in under 40 minutes with minimal effort.
Ingredients You’ll Need
The magic of this Peanut Chicken Wonton Cups Recipe really lies in the balance of fresh ingredients paired with pantry staples. Make sure to pick a crunchy peanut butter and fresh lime juice for the best tang and texture combo, and if you can find Fresno chilies, they add a mild and fruity heat that complements the dish perfectly.
- Cooking spray: Essential for crisping the wonton cups without sticking.
- Wonton wrappers: These form the crisp, golden cups that hold all the good stuff.
- Crunchy peanut butter: Adds texture and rich peanut flavor for the sauce.
- Water: Helps thin the peanut sauce to a perfect drizzling consistency.
- Hoisin sauce: Brings a sweet and savory depth to the peanut sauce.
- Chili crisp: A spicy, crunchy chili oil that adds heat and texture.
- Fresh lime juice: Brightens the sauce and slaw for fresh acidity.
- Rotisserie chicken meat: Convenient and flavorful, the star protein in the filling.
- Carrot: Grated for sweetness and crunch in the slaw.
- Red Fresno chile: Adds mild heat and a subtle fruity note.
- Green or purple cabbage: Shredded for freshness and crunch.
- Red onion: Thinly sliced for sharpness that cuts through the rich sauce.
- Fresh cilantro leaves: Chopped and used for both mix-in and garnish.
- Kosher salt: To season and bring all the flavors together.
Variations
I love how versatile this Peanut Chicken Wonton Cups Recipe is—you can easily tweak the filling or spice level to match your mood or dietary needs. Don’t hesitate to experiment with different proteins or even turn it vegetarian by swapping chicken for tofu or mushrooms.
- Spicy Variation: I like adding extra chili crisp or some sriracha for those days when I want an extra kick.
- Vegetarian Version: I’ve substituted chicken with diced, sautéed tofu and it works wonderfully with the peanut sauce.
- Nut-Free Option: Replace peanut butter with sunflower seed butter and omit chili crisp; the flavor remains satisfying.
- Seasonal Slaw: In cooler months, I sometimes swap cabbage for shredded Brussels sprouts or add apple slices for sweetness.
How to Make Peanut Chicken Wonton Cups Recipe
Step 1: Prep Your Wonton Cups
First, preheat your oven to 350°F. Spray two 12-cup muffin tins generously with cooking spray to keep those wonton wrappers from sticking. Press one wonton wrapper into each cup, making sure the bottom lays flat—this part is key for the perfect cup shape. Give the tops a light spray of cooking oil as well. This step ensures you get that crisp, golden crunch instead of soggy shells.
Step 2: Bake Until Golden and Crispy
Bake the wonton shells for about 12 to 15 minutes, or until they’re a beautiful golden brown and crispy. Keep an eye on them from around the 10-minute mark because ovens vary, and you want that delicate crunch to hold up to the fillings. After baking, let your cups cool for at least 5 minutes before removing them carefully from the muffin tins—this also helps them set nicely.
Step 3: Mix the Peanut Sauce and Chicken
While your cups bake, stir together the peanut butter, water, hoisin, chili crisp, and half the lime juice until smooth. This sauce is where the magic happens—creamy, tangy, and with a spicy twist. Transfer about 3/4 cup of this sauce into a big mixing bowl, toss in the chopped rotisserie chicken, and coat it evenly. I like to shred the chicken into bite-sized pieces so every cup gets a delicious hit of flavor.
Step 4: Prepare the Fresh Slaw
Next, in a separate bowl, combine the grated carrot, chopped Fresno chile, shredded cabbage, sliced red onion, and chopped cilantro. Season with kosher salt, then pour over the remaining lime juice, tossing everything lightly but thoroughly. This crunchy, fresh slaw adds a fresh contrast that cuts through the richness of the peanut chicken beautifully.
Step 5: Assemble Your Wonton Cups
Carefully transfer your wonton cups to a serving platter. Spoon generous portions of the peanut chicken mixture into each cup, then top with the fresh slaw. Finish with a sprinkle of extra cilantro and drizzle any remaining peanut sauce over the top. Serve immediately—you’ll find these are best enjoyed fresh while the wonton cups stay crispy!
Pro Tips for Making Peanut Chicken Wonton Cups Recipe
- Crisp Wonton Cups: Make sure to spray both the muffin tin and the wonton wrappers well to help them bake up crisp and not stick.
- Shredding Chicken: Using rotisserie chicken makes prep quick, but pull it apart into small pieces so it fills the cups evenly.
- Adjust Sauce Thickness: If your peanut sauce feels too thick, add water one tablespoon at a time until it’s easy to toss and drizzle.
- Avoid Soggy Cups: Assemble just before serving to keep wonton cups crisp – the crunch is half the fun!
How to Serve Peanut Chicken Wonton Cups Recipe
Garnishes
I always top the cups with a bit more fresh cilantro and a drizzle of extra peanut sauce—it amps up the flavor and adds a lovely fresh touch. Sometimes I scatter sliced green onions or a few toasted sesame seeds for a little extra crunch and a hint of nuttiness that ties in beautifully.
Side Dishes
These wonton cups pair perfectly with light, refreshing sides like a cucumber salad dressed with rice vinegar or steamed edamame sprinkled with sea salt. I’ve also enjoyed them alongside a cold Asian slaw or even simple jasmine rice to round out the meal.
Creative Ways to Present
For parties, I like arranging the cups platter-style on a wooden board with small bowls of extra peanut sauce and chili crisp on the side so guests can customize each bite. For a more elegant touch, try serving them on mini Asian steamers lined with banana leaves—it adds a fun twist and elevates presentation.
Make Ahead and Storage
Storing Leftovers
I find it best to store the peanut chicken mixture and the slaw separately in airtight containers in the fridge to keep freshness. Unfortunately, the wonton cups lose their crunch quickly once filled, so I store those in a sealed container at room temperature to enjoy later.
Freezing
If you’re planning ahead, you can freeze the baked wonton cups without filling them—just let them cool completely, then freeze flat in a single layer inside a freezer bag. When you’re ready to serve, thaw briefly and reheat in the oven at 350°F for around 5 minutes to crisp up again before filling.
Reheating
For leftovers, reheat the chicken mixture gently in the microwave or on the stovetop until warm. Avoid reheating filled cups to prevent sogginess. Instead, crisp the empty cups a bit in the oven then build fresh servings as you eat.
FAQs
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Can I make the Peanut Chicken Wonton Cups Recipe gluten-free?
Absolutely! To make this recipe gluten-free, use gluten-free wonton wrappers (or substitute with wonton-sized rice paper crisped in the oven) and make sure your hoisin sauce is gluten-free. Many brands offer gluten-free options, so check labels carefully.
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What can I substitute for the chili crisp if I don’t have it?
If you don’t have chili crisp, you can swap it with chili oil or a dash of sriracha for heat. However, chili crisp also adds crunch, so adding a sprinkle of crushed red pepper flakes separately can help mimic the texture.
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How do I keep wonton cups from getting soggy?
To keep the wonton cups crispy, bake them just before assembling and serve immediately. Avoid filling them too far in advance since moisture from the filling softens the wrapper quickly. You can also keep baked cups stored separately at room temperature for several hours.
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Can I make this recipe ahead for a party?
Yes! Bake the wonton cups up to a day ahead and keep them in an airtight container. Prepare the peanut chicken filling and slaw separately the day before to save time. Just assemble them about 30 minutes before guests arrive for best results.
Final Thoughts
I truly adore this Peanut Chicken Wonton Cups Recipe because it’s one of those dishes that feels special but comes together so easily—and the flavor combo always impresses. Whether you’re making it for quick snacks or serving it at a gathering, you’ll appreciate how the crunchy cups and creamy peanut chicken balance perfectly with fresh slaw. Give it a try; I promise it’ll become a favorite in your recipe rotation just like it did in mine. Happy cooking!
Print
Peanut Chicken Wonton Cups Recipe
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 24 wonton cups
- Category: Appetizer
- Method: Baking
- Cuisine: Asian Fusion
Description
These Peanut Chicken Wonton Cups are crispy, savory, and packed with bold flavors. Wonton wrappers are baked until golden and filled with a creamy peanut chicken mixture, then topped with a refreshing cabbage slaw for the perfect balance of textures. Easy to make and ideal as an appetizer or party snack, these bite-sized cups deliver a delightful blend of crunchy, spicy, tangy, and nutty tastes.
Ingredients
Wonton Cups
- Cooking spray
- 24 wonton wrappers
Peanut Chicken Mixture
- 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
Cabbage Slaw
- 1 medium carrot, peeled, 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
- Preheat and Prepare Wonton Cups: Preheat your oven to 350°F. Lightly spray two standard 12-cup muffin tins with cooking spray to prevent sticking. Press one wonton wrapper into each muffin cup, ensuring the bottom is flat and snug. Spray the tops of the wrappers lightly 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 wrappers until they turn golden brown and crispy, approximately 12 to 15 minutes. Once baked, allow the shells to cool for about 5 minutes so they set properly and become easier to handle.
- Make the Peanut Sauce and Coat Chicken: While the cups bake, whisk together the peanut butter, water, hoisin sauce, chili crisp, and 2 tablespoons of lime juice in a small bowl until smooth and creamy. Transfer about 3/4 cup of this peanut sauce into a large bowl and toss the chopped rotisserie chicken in it until well coated.
- Prepare the Cabbage Slaw: In another large bowl, combine the grated carrot, chopped Fresno chile, shredded cabbage, sliced red onion, and chopped cilantro. Sprinkle with kosher salt and add the remaining 2 tablespoons of lime juice. Toss everything together thoroughly to create a well-balanced slaw.
- Assemble the Wonton Cups: Carefully transfer the cooled wonton cups to a serving platter. Spoon the peanut-coated chicken mixture into each cup evenly. Top each filled cup with a generous amount of the prepared cabbage slaw, additional fresh cilantro leaves, and drizzle with the remaining peanut sauce from the small bowl for extra flavor and garnish.
Notes
- Use cooking spray generously to ensure wonton wrappers crisp evenly and don’t stick to the muffin tin.
- You can substitute rotisserie chicken with cooked shredded chicken breast for a fresher homemade option.
- If you prefer less spicy, reduce or omit the chili crisp and Fresno chile.
- Prepare wonton cups a few hours ahead and store in an airtight container at room temperature to maintain crispness.
- For a gluten-free option, substitute wonton wrappers with gluten-free wrappers if available.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 110
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
