Sesame Chicken Wonton Cups

Makes 12

Equipment Required

  • Large mixing bowl

  • Screw top jar/bottle

  • Measuring cups

  • Chopping board

  • Desert spoon

  • Grater

  • Teaspoon

  • Non-stick muffin tray

  • Sharp cutting knife

  • Cooling rack

  • Round cutter 8cm diameter

  • Oven gloves


Wonton Cup Ingredients

  • 12 wonton wrappers

  • 1½ cups cooked chicken breast, finely chopped

  • 1 cup Chinese cabbage, finely shredded

  • 1 small carrot, grated

  • 2 spring onions, finely sliced

  • 1 desert spoon toasted sesame seeds

  • Salt & pepper

  • Canola oil spray

Dressing Ingredients

  • 1/3 cup peanut oil

  • 1 tablespoon white vinegar

  • 1 tablespoon brown sugar

  • 1 tablespoon light soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon garlic puree


  • Pre-heat the oven to 180°C

  • Spray the muffin tins with Canola oil

  • 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. 

  • Spray wonton cups with canola oil and bake in oven for 5 minutes until golden brown.  Allow to cool on cooling racks.

  • Whilst wonton cups are cooling make the dressing by combining all the ingredients in a screw topped jar/bottle and shaking well.

  • Meanwhile, combine chopped chicken, shredded cabbage, grated carrot, sliced spring onions, sesame seeds & dressing in a large mixing bowl.  Mix well.

  • Divide the chicken mixture equally among the wonton cups.

  • Enjoy!