Chinese Chicken Salad in Wun Tun Baskets
Submitted by jsh
Marinated shredded chicken with toasted almonds and scallions served in crispy deep-fried wonton wrapper baskets over shredded lettuce. A show-stopping appetizer or party platter that looks as good as it tastes.
YIELD
10 servingsPREP
20 minCOOK
15 minREADY
55 minWant to hear a crowd gasp at your next dinner party? Set down a platter of these crispy wonton baskets stuffed with Chinese chicken salad.
Shredded chicken marinates in a sweet-tangy dressing of sugar, vinegar, oil, and brown sugar, soaking up flavor while you fry the wonton wrappers into edible little bowls.
The trick is pressing each wrapper between two ladles and lowering them into hot oil. They puff up and hold their shape, turning golden and shatteringly crisp in seconds.
Fill each basket with shredded lettuce, the marinated chicken, sliced scallions, and toasted almonds, then serve immediately before anyone can resist.
Pro Tips
- Press the wonton wrappers between two metal ladles of similar size. The top ladle keeps the wrapper submerged and holds the basket shape.
- Fry the baskets one at a time. They cook fast and you need to watch each one.
- Make the baskets up to a few hours ahead and store uncovered at room temperature. Don’t fill them until right before serving or they’ll go soggy.
- Marinate the chicken for at least 20 minutes, but an hour gives better flavor penetration.
Ingredients
Directions
Combine sugar, vinegar, the ¼ cup oil, the salt, and brown sugar; mix well.
Pour over chicken, marinate for at least 20 minutes or longer.
Heat oil to 375℉ (190℃). Place one wonton wrapper in basket ladle, fit another ladle on top wrapper to hold in place.
Deep fry in hot oil until golden brown; drain. Repeat until all wrappers are made into mini baskets.
Place baskets on a platter lined with lettuce.
Fill each basket with lettuce, chicken, green onion and almonds.
Serve immediately.
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