Two ways as in pan-fried and baked that is. 🙂
My children had been snacking right when they come home from school. My youngest school lunch hour is at 10:30 a.m. and he doesn’t get home until late in the afternoon. So, for a five year old who has a voracious appetite, more than five hours without food are like torture. He would always asks for something to eat right when he gets home. So, I have to come up with healthy recipes for them. Some days they will have fruits, cheese, and crackers platter and some days they will have yogurt and smoothies.
I wanted to make something else for them. I came across an old recipe I created about a decade ago. The original recipe is made with adobo sauce, but I didn’t have all the ingredients. I called it Adobo Dumplings. I ended up using Yoshida’s marinade and cooking sauce instead. This recipe is super easy and delicious and again presentable enough to serve at elegant parties or gatherings. These were my children’s snack and my husband’s dinner appetizer. The rest is history. 🙂
I tried experimenting by pan-frying and baking some of them. See photo above. The ones on the left were pan-fried and the ones on the right were baked. Although the baked ones are healthier, I like the pan-fried ones best. However, my children liked them all. 🙂
Prepare the ingredients:
- 3 deboned and skinless chicken thighs or breast, cut in tiny pieces.
- Won ton wrappers
- 1 teaspoon all-purpose flour
- 1/2 cup Yoshida sweet and savory gourmet sauce
- Sweet chili sauce for dipping
- olive oil
*Note: If you are using 3 pieces of chicken breasts, add about 1/8 cup of the savory sauce.
Heat skillet over medium heat and coat with olive oil when hot. Add the chicken. Stir-fry until slightly brown.
Add the savory sauce. Stir to combine.
Cover and let cook for about 3 minutes*
Add the flour. Stir until sauce thickens and caramelized.
Transfer into a bowl. Let cool completely. Clean your working station and line with Saran wrap. Working one at a time, lay one won ton wrapper and fill with one teaspoon cooked chicken.
Brush the edges of the wrapper with water.
Fold or gather the ends facing toward you to form a triangle. Seal by pressing the edges with your fingers first.
Then press down with a fork to completely seal it.
Done. Repeat the process with the remaining chicken.
If you prefer it baked, line the baking tray with wax paper. Place the chicken triangles and brush with olive oil each sides.
Sprinkle with parmesan cheese or with your favorite cheese.
Baked at 400 degrees for 7-10 minutes.* You need to watch them for they easily turn brown.
If you prefer pan-fried, heat a non-stick skillet and coat with 1 tablespoon olive oil. Pan-fry the chicken triangles until they turned brown.
Add a small amount of water and let it cook until the edges are a bit soft and water dissipates. Don’t put too much water if you want to have crunchy and tender chicken triangles.
Mmm…looks so appetizing! 🙂
This is one of the baked chicken triangles. Dip or scoop a small amount of sauce. Now, take a bite or devour. 🙂
*Note: Due to variations on all oven, cooking time may require adjustments.