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Baked Peanut Chicken Wontons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 52 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Asian Fusion

Description

These Baked Peanut Chicken Wontons are a delicious, easy-to-make appetizer combining tender rotisserie chicken, crunchy coleslaw mix, and chopped peanuts wrapped in crispy baked wonton wrappers. Served with a creamy, tangy peanut dipping sauce with hints of soy and red pepper, they offer the perfect balance of savory and spicy flavors without frying.

Ingredients

Units Scale

Wonton Filling

  • 2 tbsp canola oil
  • 1 cup diced rotisserie chicken
  • 1 cup coleslaw mix (found near the lettuce)
  • 1 tbsp peanuts, chopped
  • 30 wonton wrappers

Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 1/4 cup seasoned rice vinegar
  • 2 tbsp soy sauce
  • pinch crushed red pepper

Instructions

  1. Preheat oven and prepare baking sheet: Preheat the oven to 350 degrees Fahrenheit. Lightly brush a baking sheet with some of the canola oil, reserving the rest for later. You may need a second baking sheet depending on space.
  2. Prepare the wonton filling: In a mixing bowl, combine the diced rotisserie chicken, coleslaw mix, and chopped peanuts, stirring to evenly distribute the ingredients.
  3. Make the peanut sauce: In a separate bowl, whisk together the creamy peanut butter, seasoned rice vinegar, soy sauce, and crushed red pepper until smooth and well combined.
  4. Combine filling with sauce: Add 3 tablespoons of the peanut sauce mixture into the chicken mixture and stir thoroughly to coat the filling well. Set aside the remaining sauce for dipping.
  5. Fill and fold wontons: Divide the filling evenly among the 30 wonton wrappers. Moisten the edges of each wrapper with water, fold diagonally to form a triangle, and press firmly to seal the edges.
  6. Arrange and brush wontons: Place the filled wontons on the prepared baking sheet(s) in a single layer. Brush the tops of the wontons lightly with the remaining canola oil for a golden finish.
  7. Bake wontons: Bake in the preheated oven for 8 to 12 minutes, turning the wontons once halfway through cooking, until they are golden brown and crisp.
  8. Serve: Remove from the oven and serve the baked peanut chicken wontons warm, accompanied by the reserved peanut dipping sauce.

Notes

  • You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
  • If you don’t have seasoned rice vinegar, regular rice vinegar with a pinch of sugar works well.
  • To make the wonton folding easier, keep the wrappers covered with a clean damp towel to prevent drying out.
  • Use gluten-free soy sauce to make this recipe gluten-free.
  • For a spicier kick, increase the amount of crushed red pepper in the sauce.

Nutrition

  • Serving Size: 4 wontons
  • Calories: 210
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/baked-peanut-chicken-wontons-recipe/