Description
Delight your taste buds with these crispy Thai Chicken Salad Wonton Cups, combining crunchy baked wonton shells filled with a vibrant, tangy chicken salad dressed in a flavorful lime and fish sauce dressing, garnished with fresh herbs and sesame seeds. Perfect as an appetizer or light meal, these cups offer a refreshing burst of Thai flavors with every bite.
Ingredients
Scale
Wonton Cups
- 12 wonton wrappers
Dressing
- 1 garlic clove, smashed
- 1 1/2 tbsp lime juice
- 2 tsp rice vinegar
- 2 1/2 tsp fish sauce
- 1 tsp soy sauce
- 1 1/2 tbsp canola oil (or grape seed, vegetable or other neutral flavored oil)
- 1 tsp sugar (or honey)
- 1 – 2 birds eye chili, deseeded and finely chopped (or 1 – 2 tsp chili paste or hot sauce)
Chicken Salad
- 1 1/2 cups shredded cooked chicken (poached chicken breast recommended)
- 1 1/2 cups finely shredded cabbage
- 3/4 cup carrot, finely julienned
- 1/3 cup finely chopped shallots or scallions (or substitute with red onion or eschallots)
Garnish
- Sesame seeds
- Fresh coriander/cilantro leaves
Instructions
- Preheat Oven: Preheat your oven to 160°C (320°F) to prepare for baking the wonton cups.
- Shape and Bake Wonton Cups: Place each wonton wrapper into the cups of a regular muffin tin, carefully molding them to fit. Bake in the preheated oven for 12 to 15 minutes until they turn crisp and light golden brown. Remove from the oven and allow them to cool while still in the muffin tin. Store in an airtight container if not using immediately; they will remain crisp for up to 3 days.
- Prepare the Dressing: Combine the smashed garlic, lime juice, rice vinegar, fish sauce, soy sauce, canola oil, sugar, and chopped birds eye chili in a jar. Shake well to mix and set aside for at least 10 minutes to let the flavors infuse thoroughly.
- Make the Chicken Salad: In a bowl, combine the shredded cooked chicken, finely shredded cabbage, julienned carrot, and finely chopped shallots or scallions. Toss them together to mix evenly.
- Combine and Serve: Remove the garlic clove from the prepared dressing and toss the dressing through the chicken salad mixture. Spoon the dressed chicken salad into the cooled wonton cups. Garnish with sesame seeds and fresh coriander or cilantro leaves if desired. Serve immediately to enjoy the crisp texture and fresh flavors.
Notes
- Use poached or leftover cooked chicken breast for best texture and flavor.
- The wonton cups can be baked ahead and stored in an airtight container for up to 3 days to maintain crispness.
- Adjust the heat by adding more or less birds eye chili, or substitute with chili paste or hot sauce to taste.
- For a gluten-free option, substitute wonton wrappers with gluten-free wrappers if available.
- Canola oil or other neutral oils are preferred to avoid overpowering the delicate flavors of the dressing.