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.
Serve warm.
- 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