Chicken Wontons With Hoisin Peanut Sauce Recipes

CHICKEN WONTONS WITH HOISIN PEANUT SAUCE

Steps:

• Mix togther the first 7 ingredients.
• Spoon 1 teaspoon of the mixture onto the center of a wonton wrapper.
• Lightly moisten the edges of the wrapper with a moistened finger. Bring corners together, pressing to seal.
• Pour peanut oil to a depth of 3 inches in a saucepan or fryer; heat oil to 375.
• Fry wontons in batches until golden, turning once.
• Drain on wire rack over paper towels and serve immediately with following sauce.
• Bring chicken broth and the next 5 ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute.
• Dip wontons in sauce.

RED CURRY CHICKEN WONTONS WITH PLUM SAUCE

Steps:

• Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand.
• Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance.
• Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side.

CHICKEN WITH PEANUT SAUCE

Steps:

• In a small bowl, combine the first five ingredients; set aside. In a large skillet, saute the chicken, garlic and ginger in oil for 5 minutes. Add peanut butter mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken juices run clear, stirring frequently., Serve with rice; sprinkle with green onions if desired.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

CHICKEN WON TONS WITH HOISIN-PEANUT DIPPING SAUCE

Steps:

• Won Tons:.
• Pour peanut oil to a depth of 3 inches into a large Dutch oven; heat to 375 F (about 25 minutes).
• While oil heats, combine chicken and next 6 ingredients in a medium bowl. Spoon 1 heaping teaspoonful of meat mixture in center of each won ton wrapper, moisten edges with water.
• Carefully bring 2 opposite points of wrapper to center over filling; pinch points gently to seal. Bring remaining opposite points to center, and pinch gently to seal.
• Fry won tons, in batches, 1 1/2 minutes or until golden, turning once. Drain well on paper towels. Serve with Hoisin-Peanut Dipping Sauce.
• Hoisin-Peanut Dipping Sauce:.
• Combine all ingredients in a small saucepan; bring to a boil. Cook, stirring constantly, 1 minute. Serve with Chicken Won Tons or other Asian dippers.

PEANUT-HOISIN SAUCE

Steps:

• Combine 1/2 cup water, hoisin sauce, vinegar, and onions in a small saucepan; bring to a boil over medium-high heat. Reduce heat to low; simmer until onions have softened, 7 to 9 minutes. If sauce becomes too thick, add water. Let cool. Transfer to a serving dish; top with chile paste and peanuts.