3 boneless skinless chicken breasts
2 tbsp sesame oil
⅓ cup soy sauce
⅓ cup flour
⅓ cup corn starch
⅓ cup water
1 tsp backing powder
¼ tsp baking soda
1 tsp salt
1 tsp crushed chilies
3 tbsp sesame oil
2 cups water
2 tsp grated ginger
2 cloves garlic
3 tbsp rice vinegar
½ cup sugar
1 tbsp sriracha sauce
3 tbsp light soy sauce
¼ cup corn starch
⅓ cup green onions sliced
2 tbsp sesame seeds
Instructions
Brush one side of a wonton wrapper with oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
Cut the chicken into very small pieces, about ½ inch squares.
Make the marinade by mixing the 2 tbsp sesame oil, ⅓ cup soy sauce, ⅓ cup flour, ⅓ cup corn starch, ⅓ cup water, 1 tsp backing powder, ¼ tsp baking soda, 1 tsp salt, 1 tsp crushed chilies together. Mix the chicken pieces with the marinade and leave for 30 minutes.
Make the sesame sauce by mixing the 3 tbsp sesame oil, 2 cups water, 2 tsp grated ginger, 2 cloves garlic, 3 tbsp rice vinegar, ½ cup sugar, 1 tbsp sriracha sauce in a saucepan. Bring to a boil and let it cook at a low rolling boil for 7-10 minutes. Mix together the soy sauce and corn starch in a separate cup until the corn starch dissolves. Slowly pour that into the saucepan stirring constantly. Lower the heat so that the sauce is at a low simmer. The sauce will thicken quite quickly. Watch that the sauce does not start to burn at the bottom of the pan.
Heat oil to 375F. Drop the chicken pieces, coated in some of the marinade, in the hot oil. Try to drop them one piece at a time so that the chicken does not stick together. Fry until they are golden brown, approx 3 or 4 minutes. Drain.
Toss the fried chicken with the sesame sauce.
While the chicken is still hot, scoop a few pieces of the sesame chicken into each wonton cup. Sprinkle with some sesame seeds and green onions.
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