Thai Chicken Salad Wontons are an easy, crowd-pleasing appetizer that combines bright Thai flavors with a crisp, handheld bite. Perfect for holiday parties, casual gatherings, or a quick weeknight snack, these wonton cups are filled with a creamy, nutty chicken salad and topped with a tangy slaw for contrast.
Thai Chicken Salad Wontons
This recipe balances savory, sweet, salty, and bright elements. Shredded baked chicken gets mixed with peanut-forward dressing and Kewpie mayo for richness, then spooned into baked wonton cups and topped with a crunchy broccoli slaw, cilantro and chopped honeyed peanuts. The result is a flavorful, textural bite that looks impressive but is simple to prepare.
Why You’ll Love It
- Quick: From oven to table in under an hour—great when you need a fast appetizer.
- Flavor-packed: Peanut butter, Kewpie mayo, soy, lime and honey combine for a rich, balanced profile.
- Party-ready: Bite-sized and portable, these wonton cups are ideal for guests and easy to make in large batches.
Tip
Kewpie mayo is a common ingredient in this recipe because it’s richer and slightly sweeter than standard mayonnaise—it’s made with egg yolks instead of whole eggs, which gives it a creamier texture. Many cooks like it for adding umami and depth. If you don’t have Kewpie on hand, use a high-quality mayonnaise and adjust seasoning to taste.
Ingredients
Chicken and sauce
- 2 boneless skinless chicken breasts
- 1/2 cup creamy peanut butter
- 1/2 cup Kewpie mayo (or high-quality mayonnaise)
- 1 tbsp low-sodium soy sauce
- 1 package raw wonton wrappers
Slaw
- 1 package broccoli slaw mix (or regular coleslaw mix)
- 1/2 cup broccoli florets, torn into bite-size pieces
- 1/2 cup red bell pepper, thinly sliced
- 1 tbsp Kewpie mayo
- Juice and zest of 1 lime
- 3 tbsp low-sodium soy sauce
- 1 tbsp sriracha (optional)
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- 1/2 cup honey peanuts, chopped
- 2 tbsp chopped fresh cilantro
- Spray oil
- Salt and pepper, to taste
Tools
- Baking sheet
- Muffin tin (for wonton cups)
- Mixing bowls
- Whisk or fork
- Two forks or a mixer for shredding chicken
- Wire rack (optional, for cooling)
How to Make Thai Chicken Salad Wontons
Prep and bake the chicken
Preheat the oven to 400°F (200°C). Season the chicken breasts with salt and pepper and place on an ovenproof sheet pan. Lightly spray with oil and toss so they’re evenly coated. Bake 15–18 minutes, until fully cooked and juices run clear. Allow to cool before shredding.
Whip up the sauce
While the chicken cools, whisk together the peanut butter, Kewpie mayo, soy sauce and any additional sauce ingredients until smooth. If the dressing is too thick, thin with a tablespoon of water at a time until you reach the desired consistency.
Mix up the slaw
In a large bowl, combine the broccoli slaw mix, broccoli florets and red bell pepper. Add the slaw dressing (mayo, lime, soy sauce, sriracha, honey, rice wine vinegar) and toss well so the vegetables are evenly coated. Taste and adjust seasoning; let the slaw sit for a few minutes to meld flavors.
Shred the chicken
Shred cooled chicken using two forks or a mixer. Transfer the shredded chicken to a bowl and mix in the peanut sauce and some chopped peanuts. Taste and adjust—add more peanuts, lime or soy as needed.
Bake the wonton cups
Preheat the oven to 375°F (190°C) if needed. Spray muffin tins with oil, press a wonton wrapper into each cup to form a small basket (square or round wrappers both work). Bake 3–4 minutes until golden and crisp—watch closely so they don’t overbake. Transfer to a wire rack to cool.
Assemble and garnish
Spoon a generous portion of chicken salad into each cooled wonton cup, top with a small mound of slaw, then finish with extra chopped peanuts and cilantro. Serve immediately for the best texture contrast between crunchy cup and creamy filling.
Variations
- Use shredded rotisserie chicken to save time.
- Top with sliced green onions, sesame seeds, extra cilantro, or a drizzle of hot sauce.
- Substitute finely shredded cabbage if you can’t find broccoli slaw.
- Swap soy sauce for coconut aminos for a soy-free option.
Storage
Store any leftover baked wonton cups unfilled in an airtight container at room temperature for 1–2 days or in the refrigerator for 2–3 days. Keep the chicken salad and slaw refrigerated in separate airtight containers for up to 3 days. Assemble just before serving to preserve crunch.
FAQs
Can I make the wonton cups ahead of time?
Yes. Bake the wonton cups in advance and store them in an airtight container. Fill them with the chicken salad and slaw right before serving so they stay crisp.
Can I adjust the level of spiciness in the sauce?
Absolutely. Increase or decrease the sriracha to suit your taste, or omit it entirely for a milder appetizer.
Can I use something besides peanuts and peanut butter?
Yes. Swap peanuts for almonds, cashews, or sunflower seeds, and use an alternative nut or seed butter if needed to accommodate allergies or preferences.