Thai chicken won ton cups
Prep time
Cook time
Total time
Serves: 12 servings
  • For the crispy won tons:
  • 1 package won ton wrappers
  • 1 tablespoon olive oil
  • For the chicken larb:
  • 1 stalk fresh lemongrass
  • 3 cloves of garlic
  • 1-inch piece fresh ginger
  • 1 tablespoon grape seed oil
  • 1 shallot thinly sliced
  • 1 pound ground chicken thighs
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic sauce or sriracha
  • 2 scallions, finely chopped
  • 1 Thai chili, finely diced
  • 1 cup mixed herbs (Thai basil, mint, cilantro)
  • For the dipping sauce:
  • 2 tablespoons fish sauce
  • 1 tablespoon honey
  • ½ teaspoon chili garlic sauce
  • 1 tablespoon lime juice
  • 1 tablespoon water
  • To garnish:
  • Fresh herbs
  • Bean sprouts
  • Micro greens
  • lime wedges
  1. For the won ton cups:
  2. Preheat the oven to 375 degrees. Brush 12 won ton wrappers with the tablespoon of olive oil. I like to put the oil in a small shallow bowl and dip the wrappers and then rub the oil over the wrappers with my fingers. Line a muffin tin with the wrappers and then bake them until golden brown and crispy 12-15 minutes.
  3. For the chicken larb:
  4. Remove the tough outer leaves of the lemongrass and trim the bottom off. Using a micro plane grater grate 1 tablespoon of lemongrass, garlic and ginger. Heat the tablespoon of grape seed oil over medium-low heat and cook the aromatics (lemongrass, garlic and ginger) and the shallot for 3-4 minutes until fragrant and just starting to get some color. Increase the heat to medium, add the ground chicken and cook, stirring occasionally until the chicken is no longer pink, about 5 minutes. In a small bowl combine the fish sauce, lime juice, honey, sesame oil and chili sauce and stir well to combine. Add the sauce to the chicken, stir well and cook for 2-3 minutes until cooked through. Add the scallions, thai chili, and herbs and set aside.
  5. For the dipping sauce:
  6. In a small bowl,combine the ingredients for the dipping sauce and stir well to combine.
  7. To serve: Spoon a tablespoon of the chicken mixture into the prepared won ton cup, and top with a few trimmed bean sprouts and some micro greens. Serve the sauce on the side.
  8. Bonus: Alternatively, you can toss the chicken on top of a bed of your favorite greens, crush up the won tons and sprinkle on top along with the garnishes and a drizzle of the sauce.
Recipe by Scaling Back at