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Wonton Wrapped Chicken with Apricot Dipping Sauce

Photo attribution: John Uher

Ingredients

MARINATED CHICKEN

1 tablespoon dark 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 of wonton wrappers
4 cups Sunflower or canola oil

APRICOT DIPPING SAUCE

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

INSTRUCTIONS

Marinated Chicken:

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.

Wrappers:

Lay the wonton wrappers in a single layer. Place 1 square of the marinated chicken in the center of the wonton 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.

Heat the oil in a deep fryer or pot until it reaches 355 degrees. Cook the wonton-wrapped chicken for about 2 minutes per side, turning once.

Notes: If using the air fry setting on your GE oven, preheat to 355 degrees. Spray the wontons with avocado oil and air fry for 5 minutes. Turn each wonton over, spray and air fry for 6 minutes more.

Wontons 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.

Air fryer mode on the oven: put wontons on a cooling rack set into a cookie sheet, spray with nonstick cooking spray on air fry mode 355 for 10 minutes.

Apricot Dipping Sauce:

In a small bowl, blend the apricot preserves, mustard, and teriyaki sauce. Yield: 8 servings