How can I make Thai Chicken Salad Wonton Cups spicier?

Add more chopped bird’s eye chili, a spoon of chili paste, or a drizzle of Sriracha. Start with small amounts, taste, and adjust until you reach your preferred heat level.

Are Thai Chicken Salad Wonton Cups gluten-free?

Traditional wonton wrappers contain wheat, but you can find gluten-free rice paper or cassava-based alternatives. The rest of the ingredients are naturally gluten-free.

What can I use instead of fish sauce in Thai Chicken Salad Wonton Cups?

If you prefer to avoid fish sauce, use a mix of soy sauce and a dash of lime juice. It won’t be identical, but it still offers a good salty-tangy balance.

Can I prepare Thai Chicken Salad Wonton Cups ahead of time?

Yes, you can bake the wonton cups up to three days in advance and store them in an airtight container. Prepare the salad and dressing separately, and combine them right before serving.

Thai Chicken Salad Wonton Cups, a Delicious Party Bite You’ll Love

Description

These Thai Chicken Salad Wonton Cups are crispy baked wonton shells filled with a refreshing mix of shredded chicken, crisp vegetables, and tangy Thai-style dressing. They make a delicious, light, and colorful appetizer perfect for parties, holidays, or summer gatherings.

Ingredients

Scale

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 grapeseed, vegetable, or other neutral oil)
1 tsp sugar (or honey)
1–2 bird’s eye chilies, 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 preferred)
1 1/2 cups finely shredded cabbage
3/4 cup carrot, finely julienned
1/3 cup finely chopped shallots or scallions (or substitute red onion or eschallots)
Garnish:
Sesame seeds
Fresh coriander or cilantro leaves

Instructions

Preheat the oven to 160°C (320°F).
Place the wonton wrappers into a regular muffin tin, molding them into small cups.
Bake for 12–15 minutes, until crisp and light golden brown. Remove from the oven and let cool in the tin.
Store baked wonton cups in an airtight container until needed (they stay crisp for up to 3 days).
Combine all dressing ingredients in a small jar, shake well, and let sit for at least 10 minutes to infuse flavors.
In a large bowl, mix shredded chicken, cabbage, carrot, and scallions together.
Remove the garlic clove from the dressing, then pour the dressing over the chicken salad and toss gently to combine.
Just before serving, fill each wonton cup with the chicken salad mixture.
Garnish with sesame seeds and fresh coriander or cilantro leaves.
Serve immediately and enjoy the crisp, flavorful Thai Chicken Salad Wonton Cups.

Notes

To keep wonton cups crisp, fill them just before serving.
For a nutty variation, drizzle peanut sauce over the top before serving.
Adjust chili and lime juice to your preferred spice and tang level.
Use leftover roasted or rotisserie chicken for quick preparation.
Store empty baked wonton cups at room temperature for up to 3 days in an airtight container.

Nutrition

Serving Size: 2 wonton cups
Calories: 190
Sugar: 3g
Sodium: 410mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg

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