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Sesame Chicken Wonton Cups
Makes 12
Equipment Required
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Large mixing bowl
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Screw top jar/bottle
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Measuring cups
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Chopping board
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Desert spoon
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Grater
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Teaspoon
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Non-stick muffin tray
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Sharp cutting knife
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Cooling rack
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Round cutter 8cm diameter
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Oven gloves
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Ingredients
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Wonton Cup Ingredients
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12 wonton wrappers
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1½ cups cooked chicken breast, finely chopped
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1 cup Chinese cabbage, finely shredded
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1 small carrot, grated
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2 spring onions, finely sliced
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1 desert spoon toasted sesame seeds
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Salt & pepper
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Canola oil spray
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Dressing Ingredients
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1/3 cup peanut oil
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1 tablespoon white vinegar
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1 tablespoon brown sugar
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1 tablespoon light soy sauce
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1 teaspoon sesame oil
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1 teaspoon garlic puree
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Method
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Pre-heat the oven to 180°C
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Spray the muffin tins with Canola oil
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Using the round cutter, cut the wonton wrappers into rounds and gently press each one into the muffin tin being careful not to tear the pastry.
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Spray wonton cups with canola oil and bake in oven for 5 minutes until golden brown. Allow to cool on cooling racks.
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Whilst wonton cups are cooling make the dressing by combining all the ingredients in a screw topped jar/bottle and shaking well.
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Meanwhile, combine chopped chicken, shredded cabbage, grated carrot, sliced spring onions, sesame seeds & dressing in a large mixing bowl. Mix well.
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Divide the chicken mixture equally among the wonton cups.
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Enjoy!
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