Susie Fishbein’s Wonton-Wrapped Chicken

We asked Susie what her family loves and what her fans love…and this one is tops.

Everyone has a “favorite Susie Fishbein recipe.” But with 2600 recipes to choose from throughout 9 books, do we have lots of favorites in common? Or better yet, do we share favorites with the Fishbein family themselves? We called Susie to find out.

BCP: What is your family’s favorite recipe?

Susie: There’s too many to list but here are some standouts: Sesame Noodles, Cauliflower Popcorn, Sweet Potato Soup with Maple Roasted Pecans, Pretzel Crusted Lamb Chops, Yemenite Beef Soup, Pesto Salmon, Silan Bosch Challah, and Warm Runny Chocolate Soufflés, and of course…this Wonton-Wrapped Chicken!

Wonton-Wrapped Chicken with apricot dipping sauce

Reproduced from Kosher by Design by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Wonton wrappers are available at most supermarkets. They are usually kept with the produce, near the Asian vegetables. The ones called for in this recipe are the smaller 3 1/2-inch square ones. The larger wonton wrappers are really for egg rolls.

5.0 from 1 reviews

Wonton-Wrapped Chicken

 

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Author: Susie Fischbein

Recipe type: Main

Cuisine: Kosher

Ingredients

Marinated Chicken:

• 3 teaspoons brown sugar
• 2 teaspoons salt
• 4 cloves garlic, minced
• 4 teaspoons dry sherry
• 2 teaspoons cornstarch
• 6 tablespoons vegetable oil
• 1 teaspoon soy sauce
• 1 pound boneless, skinless chicken breasts (about 3 cutlets), cut into approximately 32 (1-inch) squares

Wrappers:

• 1 (12-ounce) package wonton wrappers
• 2 cups peanut oil

Apricot Dipping Sauce:

• 12 ounces apricot preserves
• 4 teaspoons yellow mustard
• 4 tablespoons teriyaki sauce

Instructions

1. Marinated Chicken:
2. In a small bowl combine the brown sugar, salt, garlic, sherry, cornstarch, vegetable oil, and soy sauce. Mix the chicken squares with the marinade; cover and refrigerate for 8 hours or overnight.
3. Wrappers:
4. Lay the won ton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the won ton wrapper. Dab a small amount of marinade on each of the corners. Fold the wonton over the chicken by bringing each of the corners to the center of the square, overlapping slightly, like a squared envelope.
5. Heat the peanut oil in a large skillet until hot. Cook the wonton wrapped chicken for about 2 minutes per side, turning once.
6. Apricot Dipping Sauce:
7. In a small bowl, blend the apricot preserves, mustard, and teriyaki sauce. Serve 4 wontons on each plate with the dipping sauce in the center.
8. Yield: 8 servings

Notes

Note: Won tons may be fully prepared and frozen flat in a single layer and then put in plastic baggies for storage. To reheat, bake at 475 degrees for 10 minutes.

3.5.3226