These Chili Crisp-Spiked Peanut Chicken Wonton Cups Are Simply Irresistible

Brooke Caison

If you’re tired of appetizers that are harder to assemble than the entrée, you’ve come to the right place. These peanut chicken wonton cups are super simple to put together and packed with flavor. Tender shredded rotisserie chicken gets tossed in a spicy-sweet peanut sauce, stuffed in a crispy baked wonton shell, and topped with bright, colorful, and crunchy veggies to make this easy two-bite app.

Going condiment crazy:
Adding great flavor to your food doesn’t have to mean adding a ton of ingredients. The peanut sauce for this appetizer is just 4 ingredients, and they’re all things you probably have in your pantry already—peanut butter, hoisin, lime juice, and chili crisp. Mixing and matching what you already have on hand can often result in delicious outcomes, so don’t be afraid to get your mad scientist on. Want a little more heat? Add more chili crisp or hunt for that bottle of sriracha you haven't touched in a while. Need more tang? Up the lime juice or add a splash of the rice vinegar you bought for sushi night.

Find the right rotisserie ratio:
A juicy rotisserie chicken is one of the best kitchen shortcuts in the history of humankind. Make the most of it by using a 50/50 blend of white meat and dark meat so you end up with a good mix of richness and texture.

Did you try making this? Let us know how it went in the comments!

Yields: 24

Prep Time: 20 mins

Total Time: 35 mins

Ingredients

  • Cooking spray

  • 24

    wonton wrappers

  • 1/2 c.

    all-natural crunchy peanut butter

  • 1/2 c.

    water

  • 1/4 c.

    hoisin

  • 1 tbsp.

    chili crisp

  • 4 tbsp.

    fresh lime juice, divided

  • 12 oz.

    chopped rotisserie chicken meat

  • 1

    medium carrot, peeled, grated

  • 1

    red Fresno chile, seeded, chopped

    medium carrot, peeled, grated

  • 3 c.

    shredded green or purple cabbage

  • 1/2 c.

    thinly sliced red onion

  • 1/4 c.

    fresh cilantro leaves, coarsely chopped, plus more for serving

  • 1/2 tsp.

    kosher salt

Directions

  1. Preheat oven to 350°. Spray 2 standard 12-cup muffin tins with cooking spray. Press a wonton wrapper into each cup, making sure bottom is pressed flat. Spray tops of wrappers with cooking spray.

  2. Bake shells until golden brown and crispy, 12 to 15 minutes. Let cool 5 minutes.

  3. Meanwhile, in a small bowl, mix peanut butter, water, hoisin, chili crisp, and 2 tablespoons lime juice until smooth. Transfer 3/4 cup peanut sauce to a large bowl. Add chicken to bowl and toss to coat.

  4. In another large bowl, combine carrot, chile, cabbage, onion, and cilantro; season with salt. Add remaining 2 tablespoons lime juice and toss to combine.

  5. Transfer wonton cups to a platter. Spoon chicken mixture into cups. Top each with slaw, more cilantro, and remaining peanut sauce.

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