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
Scale
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
