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Twice-cooked honey & five spice chicken wonton cups
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Crunchy wonton bites with sweet, spiced chicken filling.
Ingredients:
  • 1 small (about 1kg) whole chicken
  • 60ml (1/4 cup) fresh lemon juice
  • 2 small fresh red chillies, bruised
  • 5cm-piece fresh ginger, halved, bruised
  • 1 stem lemon grass, pale section only, halved lengthways
  • 1 bunch coriander, leaves picked, roots and stems reserved
  • Olive oil spray
  • 48 wonton or gow gee wrappers
  • 28.60 gm honey
  • 2 tsp sesame oil
  • 1/2 tsp Chinese five-spice
  • 2.40 gm salt
  • 2 avocados, peeled, mashed
  • 1 shallot, trimmed, cut into thin strips
  • Sweet chilli sauce, to serve
  • 125ml (1/2 cup) rice wine vinegar
  • 60ml (1/4 cup) water
  • 100g (1/2 cup) caster sugar
  • 4 Lebanese cucumbers, thinly sliced crossways
  • 3 large fresh red chillies, halved lengthways, seeded, thinly sliced
  • 4 makrut lime leaves, finely shredded
Instructions:
  • Thoroughly rinse the chicken inside and out under cold running water, then pat dry with a paper towel. Transfer the chicken to a wok or large saucepan and cover with cold water. Add lemon juice, chilli, ginger, lemon grass, and coriander stems and roots. Bring to a gentle boil over medium-low heat, then simmer uncovered for 20 minutes until the chicken is cooked through. Drain before proceeding.
  • For the pickled cucumber, simply heat vinegar, water, and sugar in a saucepan until the sugar dissolves. Bring to a boil until the syrup thickens, then cool for 10 minutes. Add cucumber, chili, and makrut lime to the mixture, then chill in the fridge for 1 hour.
  • Preheat the oven to 180°C. Grease sixteen 150ml-capacity muffin pans. Line each pan with 3 wontons or gow gee wrappers, pressing them to cover the base and sides, then brush with water where they overlap. Bake for 8-10 minutes until crispy and golden.
  • Prepare the roasting pan with baking paper. Mix honey, sesame oil, Chinese five spice, and salt in a bowl. Place the chicken in the pan and coat it with the honey mixture. Roast for 25-30 minutes until golden, brushing with pan juices. Allow the chicken to rest for 15 minutes, then slice off the bone before serving.
  • Distribute the creamy avocado over the crispy wontons. Add the tangy pickled cucumber, savory chicken, fragrant shallot, and fresh coriander leaves on top. Drizzle sweet chili sauce and enjoy!

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