Gyzoa Chicken in Crispy Wonton Cups
Add a little flair to your next party with these savory appetizers. Asian-style chicken served in small cups made from wonton wraps. They will go fast.
- 1 package of wonton wraps
- 2 tbsp of rice vinegar
- 1/2 cup of soy sauce
- 1/4 tsp of crushed red pepper flakes
- 1/4 tsp of granulated garlic
- 1/2 tsp of ginger
- 1/4 tsp of onion powder
- 1 tsp of sesame oil
- 2 tsp of sugar
- 1 tbsp of cornstarch
- 2 tbsp of canola or vegetable oil
- 4 chicken breasts cut into small pieces
- Salt and pepper to taste
You will also need
- 1 can of cooking spray
- Mini-muffin pan
Making the cups
- Pre-heat your oven to 350°.
- Spray your mini-muffin pan with cooking spray.
- Arrange wonton wraps in every other cup as seen in the image.
- Bake the wraps for 7-10 minutes, until you see edges brown.
- Allow to cook on a plate while making more.
Making the filling
- In a bowl, combine the rice vinegar, soy sauce, red pepper flakes, garlic, ginger, onion powder, sesame oil, sugar, and cornstarch. Stir thoroughly.
- Taste and season with salt, pepper, and/or sugar to your taste.
- In a wok or skillet, heat up the oil on medium-high.
- Place all the chicken into the oil and sauté. Move the pieces around with a spatula.
- When the chicken is nearly cooked, pour in the sauce and continue sauteeing until the chicken is fully done.
- Scoop a few pieces into each wonton cup with some sauce and serve.
Be careful how long you bake the wonton wraps. Too much and they'll go from light and crispy to dark and hard. You can also remove them carefully after pulling the pan out of the oven. Allow them to cook off the pan so you can make more.
When making the sauce, be sure to taste it before you step away to cook the chicken. When I tried to learn to make this sauce, the past attempts ended up with way too much vinegar, thus I reduced. Taste it when you finish stirring it up, and feel free to adjust to your needs. It will taste heavy, but that will chage when it's cooked with the chicken. Your final result should be a tangy sauce with a little bit of fire from the red pepper.
With those cups, you could put almost anything in them. Not in the mood for gyoza? Try marinating the chicken, beef, or pork in teriyaki sauce. You can also go sweet & sour, or even make orange chicken as a filling.
You can take it beyond Asia. Barbecue chicken, sauteed mushrooms, vegetable combinations with garlic and cheese. The sky is the limit.