Baked Peanut Chicken Wontons Recipe

I absolutely love this Baked Peanut Chicken Wontons Recipe because it combines that irresistible crunch of golden wontons with a creamy, tangy peanut sauce that’s just bursting with flavor. When I first tried making these, I was amazed at how easy they were to put together, especially since I use rotisserie chicken to save time — no messy prep, just pure deliciousness. Whether you’re pulling together a quick weeknight snack or impressing guests at a casual get-together, these baked wontons hit the spot every time.

You’ll find that this Baked Peanut Chicken Wontons Recipe is perfect for when you want something a little different but still comforting and familiar. I love that they bake instead of fry, which makes cleanup so much easier and leaves you feeling a little less guilty. Plus, the combination of crunchy cabbage, tender chicken, and chopped peanuts inside those crispy wrappers creates a bite that’s absolutely addictive.

this Recipe

Ingredients You’ll Need

Each ingredient in this Baked Peanut Chicken Wontons Recipe works together for the perfect balance of texture and flavor. I always make sure to get fresh wonton wrappers and a good-quality peanut butter for the sauce — it really makes a difference in the final taste.

• Canola oil: A neutral oil that helps brush the wontons for baking without overpowering flavor.
• Rotisserie chicken: Pre-cooked and flavorful, perfect for quick filling.
• Coleslaw mix: Adds crunch and freshness, found near the lettuce section in most stores.
• Peanuts: Chopped for texture and extra peanut flavor.
• Wonton wrappers: The crispy shell that holds everything together.
• Creamy peanut butter: Use smooth for a sauce that coats evenly.
• Seasoned rice vinegar: Gives a tangy kick that balances the richness of the peanut butter.
• Soy sauce: Adds savory depth and saltiness to the sauce.
• Crushed red pepper: A pinch for subtle heat that brightens the flavor.

Variations

I love mixing things up with this Baked Peanut Chicken Wontons Recipe — it’s so flexible you can add your own twist depending on what you’re craving or have on hand. Don’t be afraid to experiment with different veggies or even swap the chicken for tofu for a vegetarian option.

• Vegetarian Version: I swapped chicken for finely diced tofu and added shredded carrots for a colorful mix my whole family enjoyed.
• Spicy Kick: Adding a teaspoon of sriracha to the sauce amps up the heat and adds depth.
• Crunch Upgrade: Try mixing chopped water chestnuts into the filling for an extra satisfying crunch.

How to Make Baked Peanut Chicken Wontons Recipe

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 350°F (175°C) and lightly brush a baking sheet with a little canola oil — trust me, using a brush keeps it even and prevents the wontons from sticking. Since you might need a second sheet if you’re making a full batch, it’s good to get those ready too. Meanwhile, dice your rotisserie chicken into small pieces so every bite gets good chicken flavor without being too chunky.

Step 2: Mix the Filling

In a bowl, combine the diced chicken, coleslaw mix, and chopped peanuts — this combo brings great texture and freshness. In a separate bowl, whisk together your creamy peanut butter, seasoned rice vinegar, soy sauce, and a pinch of crushed red pepper until smooth. I like to add about three tablespoons of this sauce to the filling, stirring it in so everything gets coated with that delicious tangy peanut flavor. Don’t toss the rest — you’ll want it for dipping later.

Step 3: Assemble the Wontons

Lay out a wonton wrapper on a clean surface and place a heaping teaspoon of filling in the center. Moisten the edges with water using your fingertip — this helps seal them perfectly. Fold diagonally to form a triangle and press the edges firmly to lock in the filling. It’s okay if a little filling peeks out, but be careful not to overfill or they might burst while baking. Place each wonton on your prepared baking sheet. Once all are assembled, give them a quick brush of the remaining canola oil for that golden, crispy finish.

Step 4: Bake to Crispy Perfection

Bake the wontons for about 8 to 12 minutes, turning them halfway through so they brown evenly on both sides. Watch closely towards the end — you want them golden and crisp but not burnt. The aroma of the peanuts and chicken filling roasting will have you counting down the seconds. When they’re ready, serve immediately with the reserved peanut sauce on the side for dipping.

How to Serve Baked Peanut Chicken Wontons Recipe

Garnishes

I like to finish these wontons with a sprinkle of chopped fresh cilantro and finely sliced green onions — it adds a fresh pop of color and a bright herbal note that balances the richness of the peanut sauce. Sometimes, a few sesame seeds sprinkled on top give an extra crunch and visual appeal. If you like a little heat, I drizzle a touch of chili oil or serve with extra crushed red pepper on the side.

Side Dishes

For sides, I love pairing these baked peanut chicken wontons with a simple cucumber salad or steamed jasmine rice to keep the meal light and balanced. A crisp Asian-style slaw or even some sautéed bok choy tossed with garlic complements the flavors nicely without stealing the spotlight. If you want to get fancy, a cold glass of iced green tea goes perfectly too.

Creative Ways to Present

When serving these for parties, I like arranging them on a large platter with small bowls of the peanut dipping sauce scattered around. You can also skewer a couple of wontons on bamboo picks to make fun finger food bites. Another fun trick I discovered is placing them in mini muffin tins before baking—this helps them hold a cup-like shape that you can fill after baking with extra sauce or crunchy toppings.

Make Ahead and Storage

Storing Leftovers

Leftover wontons can be stored in an airtight container in the fridge for up to 3 days. I usually place a paper towel at the bottom to soak up any moisture and keep them from getting soggy. When you want to eat them again, just reheat in the oven or air fryer to bring back that crispiness.

Freezing

I actually freeze the assembled, uncooked wontons all the time. Lay them flat on a baking sheet lined with parchment paper, freeze until solid, and then transfer to a freezer-safe bag. When you’re ready to bake, no need to thaw — just add a few extra minutes to the baking time and you’ll have fresh-tasting wontons in no time.

Reheating

To reheat leftover baked peanut chicken wontons, I like using the oven or toaster oven at 350°F for about 5 to 7 minutes — it keeps the wrappers crispy. Avoid microwaving unless you’re in a real rush, because the wontons can get soggy quickly that way.

FAQs

Final Thoughts

This Baked Peanut Chicken Wontons Recipe quickly became one of my all-time favorite easy bites because it’s delicious, shows up quickly on the table, and always wins compliments. I truly recommend giving them a try especially if you want an appetizer or snack that feels a little special but doesn’t come with a mountain of work. Once you master the folding and sauce, I promise you’ll find yourself making these again and again — let me know how yours turn out!

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