Chicken Satay Wonton Cups
Crisp wonton cups hold saucy chicken, crunchy cucumber, and a fast peanut drizzle for a party-ready bite.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.9/5 (142 reviews)
INSPIRED BY
Inspired by satay skewers and the crisp party snacks found at neighborhood takeout counters. The baked cup format is an original shortcut.
Story
Theo wanted the kind of bar snack that disappears before the second round arrives. These little cups bring satay flavor without the skewer juggling, and the cucumber keeps the peanut sauce from feeling heavy. Line them up on a platter and watch the crowd make a fast U-turn.
By Theo
Ingredients
- 24 square wonton wrappers
- 1 tablespoon neutral oil
- 1 pound ground chicken
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1/3 cup creamy peanut butter
- 2 tablespoons lime juice
- 2 tablespoons warm water
- 1/2 English cucumber, finely diced
- 2 tablespoons chopped cilantro
Instructions
- Heat the oven to 375°F and brush a 24-cup mini muffin tin with oil before pressing in the wonton wrappers.
- Bake the wrappers for 5 to 6 minutes until the edges are golden and the cups hold their shape.
- Cook the ground chicken in a skillet over medium-high heat, breaking it up until no pink remains.
- Stir in the garlic, ginger, soy sauce, and brown sugar, then cook for 2 minutes until glossy.
- Whisk the peanut butter, lime juice, and warm water into a spoonable sauce.
- Fill each crisp cup with chicken, top with cucumber and cilantro, and drizzle with peanut sauce.
Chef Tips
- Rotate the pan halfway through baking if your oven browns one side faster than the other.
- Keep the filling warm but not steaming hot when assembling so the cups stay crisp.
- Thin the peanut sauce with another teaspoon of warm water if it is too thick to drizzle.
- For extra heat, add chili crisp or a pinch of cayenne to the chicken.
Cook's Notes
- Bake the wonton cups until just golden because they darken quickly.
- Keep the cucumber diced small so each cup gets a little crunch.
- Drizzle the sauce at the last minute for the crispest bite.