Thai Curry Chicken Wontons
Combine oil, curry powder, brown sugar, soy sauce, zest, ginger and cilantro in a medium bowl. Mix well. Set aside.
Season chicken with salt and pepper. Add marinade to chicken. Mix well. Cover bowl with plastic wrap and refrigerate for 2-24 hours.
Preheat oven to 350 degrees. Grease a baking dish with vegetable oil. Remove chicken parts from marinade and transfer to baking dish. Bake chicken uncovered until cooked and browned (approximately for 25-30 minutes). Remove chicken from oven and allow to cool.
Debone chicken thighs. Using a knife, shred/finely chop thigh meat and transfer to small bowl. Discard bones.
Spoon about 1/2 tsp chicken in the center of each wonton wrap. Brush edges of wrap with egg wash. Fold one end of the wrap to meet another to form a triangle. Press edges together to seal. Then bring the three ends together. Press to seal forming wonton.
Steam wontons for 10 minutes in steamer. Work in batches to avoid overcrowding.
- 1-2 pounds skinless chicken thighs
- 3 tbsp curry powder
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tbsp lime zest
- 1/4 cup fresh grated ginger
- 2 tbsp cilantro, minced
- 2 tbsp basil, chopped
- 1 tbsp salt
- 1/4 cup vegetable oil
- 1 package wonton wrappers
- 2 eggs, beaten for egg wash