Thai Crispy Chicken Wonton Parcel (Asian Finger Buffet recipe) Welcome to Xiao’s Kitchen. My name is Xiao Wei. Since my mother taught me how to cook when I was young, I have had a passion for cooking. My family is still living in Inner Mongolia, the northern part of China. I visit every year to learn new Chinese/Asian recipes. You can see my YouTube video for peanut dipping sauce.
Basic Ingredients for finger buffet
150g Mince Chicken
One Onion
One Clove Garlic
One Tbsp (50g) Ginger
20g Fresh Coriander
12 Spring Onion Leaves (or 6 Leek Leaves)
One Tbsp Peanut Oil
One Tbsp Grated Palm Sugar
One Tbsp Roasted Unsalted Peanuts
24 Wonton Wrappers
24 Cocktail Sticks
How to make finger buffet
Chop ginger, garlic, and onion finely.
Chop peanuts and coriander.
Slice spring onion (or leek leaves) lengthwise into strips. To make spring onion strips pliable, submerge them in hot water for two seconds. Now In a large saucepan, heat 2 tablespoons of oil.
Fry onion, garlic, ginger for 3 minutes until softened
Stir-fry the chicken until it changes color.
Stir-fry for 3 minutes to dissolve sugar. In a wok, stir peanuts and coriander. Place 1 wrapper of wonton on the cutting board. Cover the rest.
Now Place 1 tablespoon of mince mixture in the middle of each wrapper.
Form a pouch from the four corners. Then tie the spring onion strips around each parcel’s neck.
To keep parcels sealed, secure them with a cocktail stick. In a wok, heat 1 liter oil. Deep fry the parcels until crispy and golden. Drain the oil from the parcels. Place the deep-fried pieces on a plate and serve with peanut sauce.