Crispy wonton cups filled with smooth onion purée, juicy karaage chicken, soft-boiled egg, and fresh herbs, making an elegant and flavorful bite.
Ingredients
- 24 pieces Hong Kong-style wonton wrappers (9 cm)
- 30 ml Neutral cooking oil (canola)
- 1 l Frying oil (canola)
- 9 g Kosher salt
- 30 ml Soy sauce
- 30 ml Agave
- 15 ml Mirin
- 15 ml Sake
- 15 g Grated fresh ginger
- 1 piece Grated garlic clove
- 450 g Boneless skinless chicken thighs
- 1 piece Large yellow onion
- 113 g Unsalted butter
- 6 pieces Eggs
- 150 g Potato starch or rice flour
- 30 ml Chopped fresh herbs (parsley, chives, chervil, tarragon)
- 30 g Caviar or salmon roe (optional)
Method
- Preheat the oven. Brush half of the wonton wrappers with oil and press them over the cups of an inverted muffin tin to form cups. Bake until crisp and lightly golden. Salt lightly and let cool. Repeat with the remaining wrappers.
- In a bowl, mix the soy sauce, agave, mirin, sake, grated ginger, grated garlic, and a portion of the salt. Add the chicken pieces and let marinate at room temperature for about one hour, stirring occasionally.
- Meanwhile, cook the sliced onion and butter over low heat until the onion is completely tender without browning. Transfer to a blender and purée until smooth. Season with the remaining salt.
- Cook the eggs in boiling water until soft-boiled. Chill them in ice water, peel, and cut into quarters.
- Heat the frying oil to frying temperature. Set up a wire rack over a paper towel-lined baking sheet.
- Coat the chicken pieces with potato starch (or rice flour), shaking off any excess. Fry in batches until golden brown and cooked through. Drain on the wire rack.
- Just before serving, garnish each wonton cup with a spoonful of onion purée, a piece of chicken, an egg quarter, chopped herbs, and optionally caviar.
Nutrition
Per serving
- Energy
- 321 kcal
- Protein
- 6.11 g
- Carbohydrate
- 8.75 g
- Fat
- 29.23 g
- Fibre
- 0.2 g
- Calcium
- 2.57 mg
- Iron
- 0.15 mg
- Magnesium
- 2.69 mg