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If you’re looking for a crowd-pleasing appetizer that’s equal parts impressive and effortless, these Thai Peanut Chicken Cups are about to become your new go-to. Crispy baked wonton shells act as the perfect edible vessel for a savory, slightly spicy peanut-sauced rotisserie chicken, topped with a bright and tangy coleslaw slaw. They come together in under 30 minutes, require zero fancy equipment, and disappear from the table even faster than that. Whether you’re hosting a party, putting together a fun weeknight dinner, or just need a seriously satisfying snack, these little cups deliver big flavor in every single bite.
The recipe can be found here.
Start by preheating the oven to 350 degrees F and spray a standard 12-cup muffin tin with cooking spray.
Place a wonton wrapper in each well and press down to create a mold. Spray with cooking spray. Bake for 10-12 minutes or until golden brown. Let cool then remove from the muffin tin.
In a small bowl, whisk together the peanut butter, water, hoisin, chili paste, and 2 Tbsp lime juice. Remove about 1/3 cup and set aside. Add the chicken and toss to coat.
In a separate bowl, combine the pepper, coleslaw, red onion, cilantro, pinch of salt, and remaining 2 Tbsp lime juice. Toss to combine.
Evenly divide the chicken mixture between the cups. Top with the coleslaw. Drizzle the remaining peanut sauce on top.
Serve and enjoy!
The recipe can be found here.
These Thai Peanut Chicken Cups are proof that the best appetizers don’t have to be complicated. With a handful of simple ingredients and one trusty muffin tin, you get something that looks stunning, tastes incredible, and satisfies that craving for bold, vibrant flavors. Feel free to make them your own — swap the chicken for shrimp, dial up the chili paste if you like it hot, or prep the components ahead of time and assemble right before serving. However you make them, don’t be surprised when they are a crowd favorite.
Happy Cooking!
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