For a healthier alternative, place the wontons in a pot of salted boiling water and cook until they float, or place them in a steamer and steam for 6-8 minutes.
Cooking InstructionsDownload PDF
In a large bowl, using two forks, finely shred the chicken breasts.
Finely chop the leek. Peel and crush the garlic and ginger.
Heat the sunflower oil in a large saucepan placed over a medium-high heat. Add the leek, garlic and ginger and sauté until tender, approx. 2 minutes. Add in the stir-fry mix and sauté for a further 5-10 minutes or until tender. Remove from the heat and place in a medium-sized bowl.
Add 2 tsp soya sauce, 1 tbsp sweet chilli sauce, 2 tsp sesame oil and shredded chicken.
Finely chop one handful of coriander and add to the mix. Stir to combine and adjust the seasoning, if necessary.
To make the dipping sauce, place 4 tbsp soya sauce, 1 tsp sesame oil and 1 tbsp sweet chilli sauce in a bowl and mix until well combined. Set aside.
To assemble, place a wonton wrapper on a flat surface, spoon a teaspoon of the filling in the centre of the wrapper, brush water around the edges of the wrapper, then fold the wonton over the filling to create a triangle. Pinch to seal. Repeat with the remaining wrappers and filling.
Heat a large pot of oil over a medium-high heat. Once the oil reaches 180°C, fry the wontons for approx. 2-3 minutes per side or until crispy and browned.
Serve the wontons warm along with the dipping sauce, sesame seeds, microgreens and one handful of roughly torn coriander.