Peking Chicken Cups

made 68 pieces*

I made some hors d'oeuvres for a fundraiser last weekend and I want to share one of my favorites.  Typical me, I forgot my camera. Look at: http://bit.ly/eCpE1G to see what it should basically look like, even though Rachel's is a totally different recipe.

1 bag TJ's frozen Teriyaki Chicken, defrosted overnight in the fridge
8 scallions, trimmed, thinly sliced, using the bottom 1/2 of the scallion (I sliced them on the diagonal)
Hoisin sauce (not available at TJ's)
Wonton wrappers* (not available at TJ's)
Toasted Sesame Oil
Sesame Seeds (optional)

Preheat the oven to 350 F.  Brush each wonton wrapper lightly on both sides with sesame oil and press into mini cupcake pans, bunching up slightly to strengthen the bottoms.  Bake until just golden brown, about 5 minutes. Make up to six hours ahead, cool completely and store in an airtight container or large ziplock bag.

Meanwhile, chop up the defrosted teriyaki chicken (it should be small enough to fit in the cups but still recognizable as chicken) and toss with one of the sauce pouches provided. Stir in the sliced scallions. Can be made up to 6 hours in advance and stored in the refrigerator.

Place the wonton cups back into the cupcake pan(s) if you have removed them (either to store the cups or reuse the pan to make more). Place a 1/4 tsp of hoisin sauce in the bottom of each cup. Fill with about 1 tsp. of chicken. Sprinkle with a few sesame seeds if using.  Bake again for about 3-5 minutes until chicken is heated through, being careful not to burn the cups.


*I bought both the hoisin sauce and the wonton wrappers in a nearby asian market, but they are both available in most grocery stores.  My package of wontons wrappers had 68 pieces and I used up almost all of the chicken mixture.