An easy appetizer for any special occasion, from New Year’s Eve parties to game day hangouts! These crunchy wonton tostadas make a perfect nibble and the recipe is easy to double or triple for a bigger crowd. Coat the cubes of chicken with a drool-worthy homemade sauce and serve with more for dipping and drizzling. The crisp wonton crackers make a great hors d'oeuvre at any event. Be prepared to send everyone home with the link to the recipe.
For tostadas 8 wonton wrappers 1 teaspoon + 2 tablespoons Kikkoman® Sesame Oil, divided 6 ounces boneless skinless chicken breast 1 cup Napa cabbage, shredded ⅓ cup cilantro, chopped 2 tablespoons green onion, chopped
For sauce ½ cup Kikkoman® Hoisin Sauce 1 tablespoon Kikkoman® Sesame Oil 2 tablespoons Kikkoman® Rice Vinegar ¼ teaspoon toasted sesame seeds
Heat oven to 350ºF and line a medium baking sheet with parchment paper. Place 8 wonton wrappers on baking sheet and lightly brush with 1 teaspoon of sesame oil. Bake for 7-8 minutes or until golden brown.
In the meantime, stir together ingredients for sauce and divide into 2 bowls. Set one bowl onto a serving plate.
Finely chop chicken into ½ inch cubes. Heat 2 tablespoons of sesame oil over medium heat in a medium skillet. Cook chicken in skillet for 10 minutes or until golden brown. Pour reserved sauce over chicken and stir to coat. Cook 2 minutes longer.
Stir Napa cabbage and cilantro together in a medium mixing bowl. Top each wonton with Napa cabbage mixture, chicken and green onion. Serve with reserved sauce for dipping/drizzling.